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Baked Dutch Apple Pancake

What you need: 

1/3 cup maple syrup (I used low calorie pancake syrup)
1/4 cup brown sugar
3 tablespoons vegan margarine
2 apples, thinly sliced (I leave the skin on)
1 Ener G egg replacer
3/4 cup nondairy milk (I use soy)
1/3 cup applesauce
1 tablespoon vegan margarine, melted
1 1/4 cups flour (I used whole wheat pastry flour)
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt

What you do: 

1. Preheat oven to 400 degrees F. Combine maple syrup, brown sugar, and margarine in a 9" round baking pan.
2. Put in the oven for about 5 minutes, until the butter melts. Remove and stir to dissolve the sugar. Arrange apple slices, overlapping, over the syrup mixture in the pan. Set aside.
3. Whisk together the egg replacer, milk, applesauce and melted margarine. In a medium bowl, combine flour, sugar, baking powder and salt.
4. Pour in the milk mixture and stir until smooth. Pour batter over the apples. Bake for 20 to 25 minutes. Remove from oven and turn out onto a serving plate.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

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I left out the 1/4 cup of brown sugar and decreased the sweetener added to the batter (agave nectar) and this was still too sweet. Less maple syrup next time; that's what dominated the taste, although I realize that it's sort of supposed to dominate since this is a pancake. I could barely taste the apples with the syrup. I think I'll also leave most of the applesauce out of the batter to make it more cake-like.

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Wow, this is good.  Made it as is except for using canola oil in the batter and a bit more soymilk.  I might add cinnamon next time - yes, there will be a next time!

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