Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | White flour |
| 3 teaspoons | Baking powder |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 2 teaspoons | Egg substitute powder |
| ½ cup | Water |
| ⅓ cup | Applesauce -- piping-hot |
| 1½ cup | Water -- or as needed |
Combine well the first 4 (dry) ingredients in a large bowl. In a second bowl, mix the egg substitute with the ½ cup water. Beat with a mixer on high setting till it thickens somewhat - about 60-90 seconds. This is the egg substitute powder available in Whole Foods stores and other health-food stores (does not contain any egg product). Warm-up the applesauce (microwave works well for this) Combine the egg-substitute and applesauce in the large bowl with the dry ingredients. Now add enough additional water (about 1 or 1½ cup) until consistency is typical for batter. >From this point on, cook in a pan or on griddle as with any other pancake batter. Enjoy P.S. I've found that the egg-substitute really works great as long as it is beaten well with an electric mixer. Also, I try to use applesauce frequently in baked stuff as a fat/oil replacement - it actually seems to work okay in pancakes...
Recipe By : gawilson@... (Gale A. Wilson) File