Our family loves pancakes for weekend brunch (or sometimes dinner!) and pictured above is a key ingredient: chia seed gel. Chia gel is what I use for an egg substitute and it's super easy to make.
Just add 2 tablespoons of chia seeds per cup of water. Stir (or shake if you have them in a jar) so the gel forms evenly. The gel formation takes about ten minutes. It will keep for two weeks in the fridge. To substitute one egg you'll need 1/4 cup of chia seed gel.
I prefer to use chia gel over other egg substitutes because of the added nutritional benefits. Not only are chia seeds a complete protein, they also boast a high amount of fibre, calcium, phosphorus, omega-3 fatty acids, and antioxidants.
The chia gel is also great added to smoothies or freshly squeezed juice as an easy way boost the nutritional value. Or simply add the seeds as they are to your salad or top your morning oatmeal with them.