Recipe conversion help
I found a recipe in Cooking Light for "Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce". The recipe calls for 1/2 cup egg substitute. I'm not even sure what that is, so I don't know where to big substituting. Also, I know Robin's rule about egg substitutes. My instinct is to substitute 1/2 cup applesauce, but that might really change the flavor...Any ideas? Thanks.
I suspect you've either figured something out of given up on the recipe by now, but for others looking for the same thing, Ener-G egg replacer (http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8) is what a lot of ppl use (being free of practically everything). I use it in all the recipes to convert them to vegan.
Unsweetened applesauce is what I would use. It really doesn't impart a flavor to baked goods at all.