Serves: 5
Total Calories: 208
Yield: 18 (4 inch) Pancakes

2 small apples
1 1/2 cups oat flour
1/2 cup barley flour
3 teaspoons double acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 3/4 cups enriched oat or rice milk warmed
2 tablespoons honey
2 tablespoons canola oil
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp enriched oat or rice milk

Peel, core, and chop apples. Blend oat flour, barley flour, baking powder, salt, and cinnamon in large bowl. Combine warm rice/oat milk with honey and canola oil. Add to dry ingredients and mix briefly until blended but still lumpy. Stir in egg replacer. Add apples. Cook the pancakes on a medium hot griddle. When bubbles appear and have just popped, turn the pancakes.

Variations
• For Banana Pancakes: Add 2 sliced bananas instead of apples.
• For Blueberry Pancakes: Substitute 1 cup fresh or frozen blueberries for apples and omit cinnamon.
• For Plain Pancakes: Omit fruit altogether.

Nutritional Facts:

Serves: 5
Total Calories: 208
Calories from Fat: 62

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Peach Pancakes
Apple Pancakes
Buckwheat Cherry Pancakes