Serves: 5
Total Calories: 128
Yield: 18 (4 inch) Pancakes

1 cup oat flour
1 cup barley flour
3 teaspoons double acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp enriched oat or rice milk
1 3/4 cups enriched oat or rice milk
2 teaspoons honey
2 tablespoons canola oil
1 cup diced fresh peaches (or drained canned peaches in their own juice)

Blend oat flour and barley flour, baking powder, salt, and cinnamon in one bowl, and the egg replacer, rice/oat milk, honey, and canola oil in another. Make sure honey has been whisked in thoroughly. Whisk wet ingredients into dry. Add a little more flour if it seems too thin. Oat flour compacts differently on different days due to humidity levels. Add peaches and mix briefly. Cook the pancakes on a lightly oiled medium-hot griddle or skillet. When bubbles start to appear around the edges of the pancakes and have just popped, turn them.

Variations
For Apricot Pancakes: Substitute 1 cup drained canned apricots for the peaches. They are just as tasty.
For Chocolate Chip Pancakes: Add 1/2 cup dairy-free, soy-free chocolate chips.

Nutritional Facts:

Serves: 5
Total Calories: 128
Calories from Fat: 57

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