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Suggest a better descriptionCombine 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. 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... GAWILSON@VNET.IBM.COM (GALE A. WILSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 39 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.9mg | 5 % | |
Potassium 9.9mg | 0 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 10.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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