Title: Best-ever pancakes (revised)
 Categories: None
      Yield: 1 Servings
 
  1 1/2 c  Whole wheat pastry flour;
           -(Can Sub 1/2 cup buckwheat
           -for  1/2 cup ww flour)
      2 ts Baking powder
    3/4 ts Baking soda
      6 tb Energy Egg replacer
      1 tb Vinegar
      1 c  Soy or rice milk
    3/4 c  Unsweetened applesauce
 
  (A 1/2tsp of salt can be added for those that aren't used to whole
  wheat, as it sweetens the taste .But try it first without. You may
  not need it)
  
  Mix the dry ingredients and wet ingredients seperately and then
  together. Mix just enough to wet the dry ingre- dients because over
  mixing causes flatter pancakes. Spray a large Teflon pan with some
  spray oil and wipe out. You don't need to use spray. Ladle batter in
  making three pancakes at a time. Cook over medium heat. Feeds three
  as they are heavy.
  
  I top mine with maple syrup and blueberries (thawed from the
  freezer.) It seems the potatoe flour in the egg replacer really gives
  these pancakes a good taste along with the soda and vinegar that
  mimic buttermilk.
  
  This recipe is based on fatfree suggestions from Sandra Woodruff's
  Secrets of Fatfree Cooking Books . I left out the salt once and they
  were fine that way. With the salt in the leaveners, you really don't
  need it. I also believe you could use 1-2 TBS less of the egg
  replacer, but have not tried it.