I am making vegan pancakes. Milk is easy to substitute, but egg, especially white is quite tricky. I read that flax seeds or chia seeds gel (seeds soaked in water for sometime and form gel-like texture) can be the most common substitution, so I tried chia seeds gel. Problem is that this is only a good binding agent, doesn't make the batter fluffy and light as the egg white should. I have searched online for a while, yet to find satisfying answer....Please help!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.