To give you an idea of how caught-up I am on life, I took these photos in October, and I am just now getting around to sharing the recipe. It is February. Whoops! Life with a new baby, two other very active boys, one whom I homeschool, while working part time, is quite hectic to say the least. You know that emoji that has the smiley face with the sweat dripping down? That’s how I feel most days! Even though I did not share this recipe when I originally intended, I had to publish this recipe for allergy friendly apple cinnamon pancakes! We had these for breakfast today, and my kids loved them! We had them with dairy free butter and a little maple syrup, but you can also spread some nut butter (if allergies allow) or sun butter on top.

Gluten Free, Dairy Free, Nut Free, Egg Free

These are allergy-friendly, because they are free of gluten, dairy, nuts, and eggs. It can be hard to find breakfast options that fits this bill, so this recipe is nice to have on hand! You can also use pureed pumpkin instead of applesauce for a different flavor.

Make Ahead

You can easily make these apple cinnamon pancakes ahead of time, and either freeze them for a month or so, or refrigerate them for a few days. Allow the pancakes to cool completely on the counter after cooking. Once cool, lay them flat in a gallon size freezer bag and freeze laying flat.

A Note About Oat Flour

These are the easiest when starting with oat flour, but regular oats can also be used! If you start with oats, blend them well in the blender or food processor before adding the other ingredients. When starting with oats, the consistency of the pancakes will not be quite as smooth, but they’re still delicious – just a bit more hearty.

Make sure to purchase gluten free oats and oat flour, and organic is idea. Oats are often heavily sprayed with glyphosate, and conventional oats are almost always cross-contaminated with gluten.

I have not tried these with a different type of flour, so I’m not sure about substitutions. The nice thing about GF oat flour is that it is quite allergy-friendly, unless you simply cannot tolerate oats.

Apple Cinnamon Pancake Recipe

Makes 24 small pancakes.

• 3 cups gluten free oat flour or gluten free rolled oats*
• 1 3/4 cups dairy free milk (try oat, hemp, or flax milk to keep it nut free)
• 1 1/2 cups unsweetened applesauce
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp fine grain sea salt
• 3 Tbsp lemon juice (almost 2 lemons)
• 4 Tbsp maple syrup
• 3 tsp pure vanilla extract

*If starting with oats instead of oat flour, add the oats to a high-powered blender or food processor by themselves first. Blend until the oats turn into flour. Optional – sift out the larger pieces.

Add the remaining ingredients to the blender or food processor. Blend until all ingredients are mixed, stopping as needed to scrape down the sides of the blender. If the batter seems very thick, add more milk and blend again.

To cook the pancakes, use a nonstick griddle or skillet over low-medium heat. Place about 1/4 cup of batter on the hot pan. If the batter is quite thick, you may need to gently spread it out to make the pancake more flat. Oats can cause the batter to be thick.

Let the pancake cook on the first side until the top has a few bubbles and no longer looks wet. Flip and cook fully on the other side. These pancakes take longer to cook than regular pancakes.

Enjoy!