I did some experimenting and a bit of research on Saturday about cooking egg free. One thing I have found is that you can use Egg Replacer (a flour like substance) when baking breads, cookies, muffins, pancakes.....it seems 1 tsp. of egg replacer is equal to 1 egg in a recipie. I also wondered about egg beaters but have not looked at the ingredients list yet to see exactly what is in it (hoping to do that today)
I put a few recipies together for a pancake mix that does not use eggs. My two year old loved them & ate them up quickly. My older kids thought they tasted great but struggled with the consistancy.....the inside of the pancake was a little flatter & more moist than regular ones. I think you could experiment a little more with this and make it closer to a "regular" pancake:
Dry Mixture: 2 cups All Purpose Flour (see day 2)
2 tblsp. Sugar
2 tsp. Sea Salt
1 tsp. Baking Soda
2 tsp. Egg Replacer
1 tsp. Ground Cinnamon
Wet Mixture: 2 cups Rice Milk
*4 tblsp. Peach Nectar
4 tblsp. Veggie Oil
First mix the dry ingredients in a large bowl with a wire whisk. Mix the wet ingredients until combined. Add the two mixtures and mix together with the wire whisk. Spray a pan or waffle iron with organic cooking spray. Pour batter and cook (about 4 min. per side)
* The original recipie calls for 2 tblsp. of applesauce
To continue "tweeking" the recipie; you could use egg beaters (if ingredients check out), you could increase amount of egg replacer, and you could decrease the amount of peach nectar/applesauce (I used 4 tblsp.).
I am sure there are several "egg free" cookbooks available and you could substitute the GFCF All Purpose Flour and Rice Milk for regular flour and milk if you want to keep things Gluten & Casine Free. I can continue to do some more research if it would be helpful....just let me know!
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