Mastering Plant-Based Baking with Eggs

1. The Chemistry of Eggs in Plant-Based Baking

In veggan baking, real eggs provide structural protein, emulsification, and leavening, allowing you to easily use plant-based fats and milks without compromising fluffiness or richness.

• Structure & Binding: Egg proteins coagulate during heating, providing structure that supports heavy plant flours like oat or almond flour.
• Emulsification: Lecithin in egg yolks binds water-based liquids (like soy milk) with plant oils (like coconut oil or olive oil) for smooth batters.

2. Dairy-Free Ingredient Swaps

Optimal Ingredient Substitutions

Replace butter with coconut oil or vegan butter blocks in a 1:1 ratio. Pair soy milk or oat milk with an acid (like apple cider vinegar) to recreate non-dairy buttermilk.

3. Veggan High-Protein Pancakes Recipe

Ingredients: 1 cup oat flour, 1 tbsp chia seeds, 1 tsp baking powder, 3/4 cup soy milk, 2 pasture-raised eggs, 1 tbsp maple syrup.

1. Whisk together dry ingredients in a bowl.
2. In a separate bowl, beat eggs, soy milk, and maple syrup.
3. Combine wet and dry ingredients gently; cook on a greased skillet until golden.