Eggs in pancakes function as both a binder and a leavener while adding moisture to a recipe. Just because you're cooking without eggs, it doesn't mean pancakes are off the menu. Applesauce is one of several potential substitutes for eggs. They have the added bonus of reducing the fat content in the finished product.
American as Apple Pancakes
For every egg that your pancake recipe calls for, replace it with 1/4 cup of applesauce. Use the unsweetened variety so you don't introduce any additional sugar into the recipe. To provide eggs' leavening properties, add an extra 1/2 teaspoon of baking powder into the mixture to help achieve a light and fluffy texture. The applesauce may leave a slight apple taste in the finished product; adding a pinch of cinnamon to the batter can complement the flavor profile.
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