What you ought to substitute may be the binding ability from the eggs. There's a couple of ways to get this done.
There are a number of seeds that leave mucilage when drenched in water. This sticky substance could work perfectly to bind baked goods together. To make use of, you soak the seeds or seed meal in water before the water becomes thick. If whole seeds are utilized, water might be heated to hurry in the process. Probably the most common seeds which have this characteristic are flax, chia, and buckwheat.
Another way in which can change the sign of your pancakes a little would be to incorporate something which contains pectin. Including many fruits: canned pumpkin, mashed blueberry, apple sauce, many jams and preserves, etc. The pectin assists as the binder.
Some eggless pancake recipes also demand small quantities of corn starch (that has some mild binding abilities) or cider vinegar (which aids leavening helping to tighten dough, but does not really bind by itself).
clarified November 27 '13 at 17:13
Flaxseed drenched briefly in water is a very common replacement for eggs.
1 unit flaxseed 4 units water
Example: Soak 1 teaspoon of flaxseed in 4 teaspoon water for several to 6min.
Use while you would eggs. The best results appear to get along with pancakes. Results mixed for fluffy cakes and baked products which really should rise.
I have also had success utilizing the same ratio however with tablespoons.
clarified Marly 6 '13 at 18:14
I personally use ground flaxseed. I wouldn't think whole seed works well. Furthermore some use ground golden flax since it looks a little nearer to eggs however i think this isn't really that important. John Dyer Marly 8 '13 at 22:49
Whole seed works pretty much, however i've always seen it drenched a lot longer or simmered within the water. SourDoh November 27 '13 at 17:03