Place potatoes in a medium bowl; cover with cold water. Let stand 30 minutes. Drain potatoes; grate. Drain again, pressing out as much liquid as possible. Grate apple and add to potatoes. Stir in onion, egg substitute and flour. If flour doesn't take up all the liquid, add more flour; mixture should not be runny. Season to taste with salt and white pepper.

Heat oil in medium pan until hot over medium heat. Use about 1/3 cup potato mixture to form 4 pancakes; flatten with spatula. Cook 8 to 10 minutes until golden brown and potato is cooked, turning once. Continue with the remainder of the batter.