Finally, an outstanding vegan recipe that absolutely no one would know is vegan. I made the following changes: Used one 9 inch pan, used 2 cups of packed dark brown sugar and no white sugar, used 1 cup of natural apple sauce and no oil, added lots of spice: heaping amounts of allspice, ground cloves, cinammon, and nutmeg plus about a teaspoon and a half of vanilla. I forgot to put the walnuts in so I roasted them and sprinkled them on top. I also omitted the coconut flakes and used a low fat coconut milk. This is an excellent recipe and probably would still be perfect if you made it as listed.
Great recipe, just needed a little tweaking. More soy or rice milk plus a little water. I am going to experiment with adding something else to make it a little lighter (baking soda? baking powder?). I added fresh blueberries to the mix and it turned out very nice. Thanks to the recipe creator for sharing this great recipe!
Moist, delicious. I made it VEGAN, and I used the egg substitute, Egg-Replacer instead of eggs and one cup brown sugar, one cup white, plus lots of cinnamon, allspice, and nutmeg. I didn't have nuts, so I left them out. I made the recipe with zucchini and also tried it with Pumpkin instead of zucchini and it was just as great. My baking time (both times) was longer, but that was because of the larger sized pan I used. This recipe is a real winner.
outstanding recipe. my husband (a big fan of runny eggs) loved it. instead of the canned tomatoes I added 2 small chopped tomatoes, fresh garlic, and chopped fresh cilantro. used daiya cheddar and nutritional yeast served it with vegan sausage and toast. definitely a keeper
This is a great recipe that was easily made vegan by using vegan mayonnaise. When I make it, I use about half the sugar and leave out the onions. Highly recommended!
This is a fantastic recipe that was easily made vegan by using vegan mayonnaise. Huge favorite in our house-so much so that we eat it warm. I never add the carrots, pimientos, relish, celery, or onions. We like our potato salad simple and less sweet so I reduce the sugar by about 1/3 to 1/2. I have no doubt it will be excellent if made to the recipe-I make it according to our taste and it is outrageously good. Our nonvegan friends love it too
Turned out great. I used 1/2 whole wheat flour and 1/2 un bleached flour, about a quarter cup soy milk, and a little extra water. Cut the sugar (I doubled the recipe so I cut it to 3 TB instead of 4), added about a tsp of vanilla and fresh blueberries. Every pancake turned out nice-even the first batch.
I mixed this in a stand mixer with the S shaped hook- allowed the dough to rise for about an hour. Spread it out and when it got a little tight I let the gluten relax for a few minutes and was able to shape the dough more or less into a rough circle. It's a nice quick dough.