Cinnamon Apple Oat Pancakes – Allergen-Free!

I have tried many allergen-free pancake recipes and few of them have measured up to what I consider a “normal” pancake. They were either sticky, or runny, or lump, or just plain yucky. But I kept trying because I figured somewhere out there was a suitable recipe for allergen-free pancakes that was both delicious and easy to make. I’m glad I didn’t give up because I was right!

This recipe is adapted from one in the FAAN Food Allergy News Holiday Cookbook. It uses oat flour instead of a blend of flours which makes it very simple. Instead of egg, there is a mixture of oil, water and baking powder, which is both easy and effective.

These pancakes are so delicious the whole family will enjoy them, and won’t even notice the absence of wheat, egg or dairy!

Cinnamon-Apple Oat Pancakes

2 cups quick oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 1/4 cups apple juice

1 tsp vanilla extract

1 TBSP honey

1 1/2 TBSP water

1 1/2 TBSP oil

1 tsp baking powder

1 apple, peeled and grated

Place the oats into a blender and pulse until fine, like flour. Whisk oat flour together with the other dry ingredients in a medium bowl. Combine juice, oil, vanilla and honey in another bowl, and stir together. Combine water, oil and baking powder together, stir until well blended and add to liquid ingredients. Gently stir liquid ingredients into dry ingredients. Fold in grated apple. Heat skillet over medium heat and spoon about 1/3 cup batter at a time. Cook until bubbles form on top; flip and cook remaining side until done.

These would be delicious with this Apple Spice Syrup.

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