2/3 c. egg substitute
1/3 c. all-purpose flour
1/4 c. grated onion
1/4 tsp. pepper
4 lg. potatoes, peeled & shredded (about 4 c.)
3 tbsp. butter
1 1/2 c. sweetened applesauce

Combine egg substitute, flour, onion and pepper; set aside. Pat shredded potatoes dry with paper towel. Stir into egg product mixture. In skillet, over medium-high heat, melt 1 1/2 tablespoons butter. For each pancake, spoon 1/3 cup potato mixture into skillet, spreading into 4 inch circle. Cook for 5-6 minutes, turning once to brown both sides. Remove and keep warm. Repeat to make a total of 12 pancakes, using remaining butter as needed. Garnish and serve topped with applesauce.