Vegetarian pancakes

Yield: 8 Servings

Measure Ingredient
2 cups White flour (bleached; or substitute your favorite flour mixes)
3 teaspoons Baking powder
2 tablespoons Sugar
1 teaspoon Salt
2 teaspoons Egg substitute (see note)
½ cup Water
⅓ cup Piping-hot applesauce (up to)
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.

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...




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