Dutch Apple Pancake (Vegan)

I got the original recipe for this out of the South Beach Diet 30 minute meal cookbook. It wasn't vegan. Because I like to eat vegan often I changed some of the ingredients. My pancake was more like a crepe on the outside and more custard inside then puffy,which I think is due to using banana instead of the eggs. You could probably use Ener-G egg replacers here as well. The original recipe had 210 calories, so making it vegan made it even better.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  Earth Balance margarine (divided in half)
• 1  medium tart apple (granny smith or other tart apple-cut in 1 inch cubes)
• 1⁄3 cup whole wheat pastry flour
• 2  tablespoons raw sugar
• 1  tablespoon  agave nectar (or other sugar substitute)
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 cup non-dairy milk substitute
• 2  medium bananas (or other egg substitute to equal 4 eggs)

Directions

1. Heat oven to 400'F.
2. Heat (on medium) 1 tablespoon of the margarine in a 10" cast iron skillet.
3. Saute the apples for about 5 minutes, or until nice and brown on the outside. I didn't peel my apples, I like the added fiber the peeling adds.
4. Puree 1 tablespoon vegan margarine, flour, sugar, agave, cinnamon, nutmeg, milk and banana in a blender until just combined. About 1 minute.
5. Pour the puree over the apples in the skillet and then put the skillet into the oven and bake until set and puffed, about 15 minutes.
6. Serve hot.
7. Bon Appetit!