1. Fasting increases our sense of humility and dependence on the Lord (for our hunger and physical weakness continually remind us how we are not really strong in ourselves but need the Lord). 2. Fasting allows us to give more attention to prayer (for we are not spending time on eating). 3. [Fasting] is a continual reminder that, just as we sacrifice some personal comfort to the Lord by not eating, so we must continually sacrifice all of ourselves to Him. 4. Fasting is a good exercise in self-discipline, for as we refrain from eating food, which we would ordinarily desire, it also strengthens our ability to refrain from sin, to which we might otherwise be tempted to yield. 5. Fasting also heightens spiritual and mental alertness and a sense of God’s presence as we focus less on the material things of this world (such as food) and as the energies of our body are freed from digesting and processing food. 6. Fasting expresses earnestness and urgency in our prayers: if we continued to fast, eventually we would die. Therefore, in a symbolic way, fasting says to God that we are prepared to lay down our lives that the situation be changed rather than that it continue.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

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

INSTRUCTIONS

(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.
Posted to fatfree digest by "Catherine Priskorn" <w7sp@flash.net> on Feb 1,
1998

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