Combine well the first 4 (dry) ingredients in a large bowl. In a second bowl, mix the egg substitute with the 1/2 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 1.5 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. Ive 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@vnet.IBM.COM (Gale A. Wilson) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (734g)|
|Recipe Makes: 1|
|Calories from Fat: 35 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 53.9mg||17 %|
|Sodium 1226mg||42 %|
|Potassium 492.6mg||13 %|
|Total Carbohydrate 288.7g||85 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 279g|
|Protein 29.3g||42 %|
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Calories per serving: 1298
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