Ingredient notes
Oat flour – you can buy store bought oat flour. We love Bob’s Red Mill because they have certified gluten free oat flour. You can also make oat flour by processing rolled oats in a blender or food processor until it reaches a fine flour texture. Dairy free milk – I prefer to use almond milk or cashew milk, but coconut milk will work too. You can also use regular milk if you tolerate dairy. Applesauce – make sure you use unsweetened applesauce. The ingredients should just be apples. Apples – the optional topping calls for an apple. I like to use either gala or fuji for a sweeter apple, but you can use whatever kind you love.
Gluten free pantry staples
Bob’s Red Mill gluten free baking flours are a pantry staple for us because they are certified gluten free and non-gmo. You’ll see us using their flours in many of our recipes – from sweet treats like our healthy vegan oatmeal raisin cookies, gluten free lemon poppy seed muffins or one bowl gluten free blueberry muffins to savory dishes like our creamy Tuscan chicken or our stovetop creamy garlic chicken! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!
Tips from an expert home chef
The batter is a thicker batter, but you should still be able to pour it out. If it’s too thick, stir in 1-2 tablespoons more of milk until it’s thin enough to pour. It’s time to flip the pancakes when the top is just starting to get air bubbles and/or the edges start to look rounded and slightly browned.
More pancake recipes
Light and Fluffy Gluten Free PancakesPaleo Banana PancakesPaleo Blueberry PancakesEasy 4-Ingredient Bacon Pancakes
