Chia Seeds is also a good substitute for eggs in pancakes, although it does involve more preparation. To replace one egg, mix 1 tablespoon of seeds with 3 tablespoons of water and watch the magic happen, a.k.a, check back in about five minutes and a gel will have formed. This mixture is now your new egg (Michaelis et al., 2019). There are a lot of benefits health-wise to using chia seeds, so the extra few minutes of work might just be worth it!
Some of these health benefits include (Michaelis et al., 2019):
- high in omega-3 fatty acids.
- promote a healthy digestive tract
- gluten-free and grain-free.
- good source of magnesium.
Chia seeds soak up the water when submerged and left to sit for about five minutes, creating a gel that resembles egg whites. This gel does the egg’s job of binding the ingredients together and adds protein as well.
The “Pancakes with Freckles”:
The chia seed pancakes were overall all denser, mostly likely due to the lack of structure to hold in air bubbles as an egg mixed with gluten would, but overall had the same taste as regular pancakes. The batter was thicker and I was not able to get as many pancakes out of it as usual. There was unfortunately an occasional crunch whilst eating the pancake. My dad described it as a “pancake with freckles”.
All pictures taken by author.