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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 ( 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.


I made these pancakes and I subsituted pureed tofu for the egg substitute. That didn't really work, that is, the pancakes didn't hold together. But I just ended up making a big pan of the mixture -- more like a hash brown mixture instead of pancakes. I'm going to keep working on this and then post the recipe -- the flavor was great.

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