Yummy Egg Free Pancakes

Yummy Egg-Free Pancakes (Using Bisquick & Applesauce)

When my son was diagnosed with severe, life-threatening food allergies, breakfast became a tricky time in our household. Pancakes, a beloved family favorite, suddenly felt off-limits due to the eggs and dairy involved. I started experimenting with various egg replacements, trying everything from flaxseed to chia seeds, but none of them quite hit the mark. I soon discovered that applesauce worked wonders as an egg substitute. Not only did it provide the right texture, but it also added a subtle sweetness that my son loved. Now, this applesauce pancake recipe is a regular at our breakfast table. And since he enjoys them so much, I often make extra pancakes to store for quick, easy mornings. If you're following a gluten-free diet, you can easily substitute the regular Bisquick mix with the gluten-free version—both work perfectly.

Ingredients:

• 2 cups Bisquick mix (or gluten-free Bisquick for a gluten-free option)

• 1/2 cup water (instead of milk)

• 1/2 cup applesauce (substitute for 2 eggs; 1/4 cup per egg)

• 1 teaspoon vanilla extract

• A squirt of maple syrup (about 1-2 teaspoons)

Instructions:

1. Preheat your griddle or skillet: Set your griddle to medium-high heat, or heat a nonstick skillet over medium heat. Lightly grease with butter or cooking spray.

2. Mix the ingredients: In a large bowl, combine 2 cups of Bisquick mix, 1/2 cup water, 1/2 cup applesauce, 1 teaspoon vanilla extract, and a squirt of maple syrup. Stir until just combined. The batter may be slightly lumpy, but that’s okay—avoid overmixing.

3. Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle or skillet. Cook for about 2-3 minutes, until bubbles form on the surface of the pancake and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through.

4. Serve: Remove the pancakes from the griddle and keep warm. Repeat with the remaining batter.

5. Optional toppings: Serve with extra maple syrup, fresh fruit, or a dusting of powdered sugar.

Make-Ahead Tip: Since my son loves these pancakes so much, I often make extras. To freeze them, place the pancakes on a baking sheet lined with parchment paper and then pop them in the freezer. Once frozen, I transfer them into a ziplock bag for easy storage. In the morning, I can just pop one in the microwave, add syrup, and serve a quick and satisfying breakfast to the kids. It’s a time-saver and a family favorite!

Enjoy these egg-free, allergy-friendly pancakes that are perfect for any breakfast!

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