What happens if i use eggs in pancakes?

Using eggs in pancakes brings several benefits and changes to the final product:

Benefits:

* Structure and Texture: Eggs act as a binder, helping to hold the pancake batter together and create a more stable structure. This results in a pancake that's less likely to fall apart or become overly porous.

* Richness and Flavor: Eggs add richness and depth of flavor to pancakes. They contribute a subtle savory note that complements the sweetness.

* Tenderness: The protein in eggs helps to create a more tender pancake that is soft and easy to chew.

* Browning: Eggs help the pancake to brown nicely on the surface, resulting in a golden-brown exterior.

Changes:

* Increased Density: Pancakes made with eggs will be denser than those made without. This is because the eggs contribute to the structure of the pancake.

* Improved Rise: While not as dramatic as a leavening agent, the protein in eggs helps to create a slight rise in the pancake.

* Higher Calorie and Protein Content: Eggs add calories and protein to the pancakes, making them more substantial.

Alternatives:

If you want to avoid eggs in your pancakes, you can use alternatives like:

* Applesauce: This adds moisture and sweetness, but doesn't provide the same structure as eggs.

* Mashed Banana: Similar to applesauce, it adds moisture and sweetness, and provides some binding ability.

* Ground Flaxseed Meal: Mixed with water, it acts as a binder and adds some texture.

* Commercial Egg Substitutes: These are available in powdered form and are specifically designed to replace eggs in baking.

Ultimately, whether or not to use eggs in your pancakes depends on your personal preferences and dietary needs.