Flax eggs are perfect for eggless pancakes, muffins, and cookies! When made correctly, they provide binding and moisture, similar to regular eggs. Another popular egg replacer is aquafaba. My favorite recipe that calls for a flax egg is my vegan blueberry muffins. If you have a recipe that calls for one or two eggs and need that recipe to be egg-free, flax eggs might be your answer.
Key Ingredients
Flaxseed Meal: Flaxseed meal or flax meal is simply ground flaxseeds. You can buy it pre-ground or grind whole flaxseeds yourself. I prefer using pre-ground flaxseed meal for convenience (I buy Bob’s Red Mill). Flaxseeds are packed with nutrients and offer two varieties: golden and brown. Both work great for making flax eggs! If you do not have flaxseed meal, try chia seeds! Water: Plain water is great. Filtered is even better.
3 tablespoons (45ml) water 2Place in the refrigerator for 10 to 15 minutes or until the mixture is thick. Stir again, and then use in your favorite baking recipe.
