Ingredients

PANCAKE:
1 1/2 cups FF egg substitute
4 cups mung bean sprouts
1-8 oz can water chestnuts, drained and chopped
2 scallions, thinly sliced
1/8 tsp ground black pepper





SAUCE
2 T cornstarch
1 T brown sugar
1 cup unsalted veg broth
2 T reduced sodium soy sauce or hoison sauce
1/2 t sesame oil

SAUCE: Combine cornstarch, brown sugar, saucepan, stir to mix well. Add broth, soy, sesame oil. Cook over med heat stirring constantly until thick/bubbly. Keep warm. (Pay attention or you'll get lumps and have to start over or strain it!)

EGG PANCAKE: Combine egg, sprouts, water chestnuts, scallions, pepper. Mix well. Coat skillet with non-stick spray and preheat over med heat. For each pancake pour 1/2 cup egg mixture onto griddle to make 4-inch pancake, spread sprouts to edges with spatula. Cook for 3 min or until almost set. Flip and cook 2 more minutes until completely set. Serve hot with sauce.