Egg Substitutes

For all of our recipes requiring eggs, we use something else.  Our substitutes do not always allow the results to turn out the same as they would with real eggs, but most of the recipes we post here are pretty close.  (If you want to try one of these recipes, do not have the 'substitute' listed, and are not allergic to eggs, just substitute what we use with an egg.)  Obviously some eggs act as binders in a recipe to hold ingredients together, while others are needed for their leavening effect, like in cakes and baked goods. So, the substitute will depend on the needed effect.  Here are a few of the substitutes we use.

1 egg = 1/2 banana.  Banana can be substituted in recipes as a binder but will influence the taste of the end product.  We like to use banana in things like cookies and quick breads like pancakes where it's sweet fruity taste is welcome.

1 egg = 1/4 cup applesauce and is used in the same way as banana.  If a little extra rise is needed with either of these substitutes, add 1/2 to 1 tsp. baking soda or baking powder as well for a little extra leavening.

1 egg = 1 Tbs Ground Flax + 3 Tbs warm water  This is kind of powerhouse substitute.  [Interestingly ground flax can also be used as substitute for butter and oil (as can the banana and applesauce) in a ratio of 1 T margarine = 3 T Flax].  We've noticed a slight 'fishy' taste with this substitute in foods without stronger flavors, which may reflect the Omega 3's so prevalent in this substitute.  A 2 Tbs serving of ground flax contains 3 g protien, 2800 mg Omega 3's, 850 mg Omega 6's and 4 g fiber.  It also contains up to 75 times more antioxidant propertied Lignans than other plant foods.  The fiber may really speed up food processing for those unaccustomed to fiber, so just be aware.  Sprinkle in 'everything' for a little added nutrition.

1 egg = 1-1/2 tsp Ener-G Egg Replacer + 2 Tbs warm water (mix thouroughly before adding to recipe).   This substitute has become one of our favorite to add to 'delicate' baked goods like cakes, fancy rolls, etc. and contains potato starch, tapioca flour and no lactose or gluten.

Tofu is another egg substitute, but one which I haven't played with yet to figure out ratios.  Should be easy to find specific recipes if someone wanted to try it though.  

Corn starch, Instant Clear Gel, Arrowroot Powder, Flour, Powdered Milk and other replacements exist out there, some even propose just substituting milk (we'd be using RiceMilk), not replacing the eggs with anything, etc. Depends on the recipe, the purpose and your preference.  I haven't played with all of them yet, but I'm sure I'll be adding to this post at a later date.

*NOTE:  Even for those of you not allergic to eggs, you may want to note the shelf stable, storable substitutions (like Ener-G Egg Replacer and Ground Flax) will work well in your food storage too.

Buttermilk Pancakes

This is one of our favorite and most versatile recipes that originally came from Meghan.  We started with this recipe when we began our journey of fixing food from scratch that our boys can eat, using substitutions.  Rachel gave me the idea of adding more fresh fruits, like shredded apple, within the batter. Due to it's versatility we use this recipe often as it is the most requested breakfast by our boys.  We usually make up a double batch and eat the left-over pancakes as a quick breakfast another morning.  They freeze fairly well too.  Yield:  approximately 18 pancakes

Ingredients:
2 T   Ground Flax Seed and 6T water OR 1 whole banana
2 T   Lemon Juice and enough Rice Milk to make 2 to 2 1/4 cup 'buttermilk'.
1 T   Oil
2 c   Flour
2 t    Baking Powder
1 t    Baking Soda
1/4 t Salt

(Add in whatever other ingredients you desire....wheat germ, frozen or fresh berries, shredded apple, pinch of cinnamon, nutmeg, ginger, etc.  For thinner pancakes, use more milk, thicker, use less.)

Mix all ingredients and cook on hot griddle (warmed to between 300 and 350 degrees), til edges appear somewhat dry and top surface is bubbled evenly.  Flip and cook other side, serve hot topped with your choice of topping (Smart Balance, applesauce, strawberry jam, maple syrup, fresh or frozen fruit...).


Substitutions:

1   Egg = 1T ground flax seed and 3T water OR 1/2 banana
1c Buttermilk = 1T lemon juice (or vinegar) and enough milk (regular or your substitute--we use Rice Milk) to make 1 cup. (Let stand 5 minutes before using.)

This would be a great recipe to use to practice different flour substitutions as well.  Instead of bleached all purpose flours, try Whole Wheat, Rice, Potato, etc..  The recipe is so flexible and forgiving and the pancakes are great each time.