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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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Made this for breakfast this morning, and it was delish!
Once it's flipped it's like a pancake with the syrup and fruit already topped on.
~~
Things to do next time:
- Slice apples to 3mm instead of paper-thin.
- Add cinnamon to, cut out the brown sugar in the syrup.
- Sprinkle sliced almonds below apple-layer instead of on top of batter.
- Take a picture of it upside-down or through the bottom of the glass pie pan.
- Try this recipe with apricots in lieu of apples!

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i adore this!  it's one of our favorite breakfasts.  i make it just as the recipe says, except for a couple times when we didn't have any applesauce so i used oil instead--i figured that if applesauce subs for oil, should work in the opposite direction, right? :) and it did.  (i feel almost guilty admitting that after a long list of people who altered the recipe to make it healthier!)

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this was pretty yummy!  i think i would cut down on the syrup next time cause it was a little too sweet, but i think i would add a tad more sugar to the pancake because i thought it wasn't sweet enough!! i think i will do this again cause it was really tasty!  oh and i would have posted a picture but we ate all of it before i got the chance......sorry  :P

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Made this yesterday - yay! what an excellent recipe. Can't go wrong with it, no matter what changes you make. I used spelt flour, honey, fructose, didn't melt the margarine (but will next time), raw applesauce which was slightly lumpy and probably a larger pan than was meant to. Also, more applesauce instead of egg replacer. Forgot the spices, didn't make a difference at all!!
In case anyone wonders, I used 2 very large apples. It won't be enough if they're small, unless you use more. I think it could probably take an extra one as well, but that may have just been the size of my pan. The pancake tastes JUST like non-vegan pancake, but much better.. fluffier and yummier. I didn't even like pancakes that much before. Until now. I wonder if it's possible to turn this recipe into a pancake by itself (and fry it etc.)? I guess I'll have to try that sometime.
Strangely, my brother didn't like it, but my father loved it. I can't get enough! It's the perfect dessert. Froze some leftovers, which I can't wait for! I'll let you all know how well they freeze. Thanks so much for this wonderful recipe! Will use it all the time from now on.

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