Applesauce Pancakes – Gluten, Dairy, and Egg-Free

Why These Pancakes Are Gluten, Dairy, and Egg-Free

Saturday morning pancakes are a tradition in our home. My husband is off work, and we like to have a leisurely breakfast together as family. When my husband started eliminating food from his diet to treat his Eosinophilic Esophagitis, I decided to make these applesauce pancakes that accommodated his dietary restrictions.

These applesauce pancakes are so good, you can’t even tell they are gluten, dairy, and egg-free!

How to Make a Flax Egg (Easy Egg Substitute)

First, you mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. This creates what is known as a “flax egg” and is the substitute for the egg. This flax egg will help bind your ingredients together. Let this mixture sit for five minutes, or until it is a gel-like consistency.

Dry Ingredients You’ll Need

In the meantime, mix 1 cup gluten-free flour, 2 ½ teaspoons of baking powder, 2 teaspoons of cinnamon, and ¼ teaspoon of salt in a bowl.

Wet Ingredients for Fluffy Pancakes

In a separate bowl, combine your wet ingredients: ¼ cup applesauce, 1 ¼  cup coconut milk, and 1 teaspoon vanilla.

Mixing the Pancake Batter

Pour the wet ingredients into the dry ingredient bowl and whisk until combined. Let the pancake batter sit for 5 minutes. Whisk it again. If the texture is too thick, add a little more coconut milk.

How to Cook Gluten-Free Pancakes Perfectly

Heat up olive oil in a skillet. Once the oil is hot, pour in ¼ cup of batter for each pancake. I can fit 2 pancakes in my Sensarte 12.5-inch Ceramic Nonstick Frying Pan. Let the pancake cook for 1 minute or until bubbly, then flip with a silicone spatula.

Keeping Pancakes Warm (and Freezer-Friendly Tips)

While I am flipping pancakes, I like to keep them warm in the oven so we can all have a hot breakfast at the same time. I’ll put the finished pancakes on a baking sheet and turn the oven on to 200°F. I will make a double batch of these so I have extra to freeze for a quick weekday breakfast.

Best Add-Ons for Allergy-Friendly Pancakes

Don’t forget to serve these applesauce pancakes with real maple syrup and uncured bacon on the side! Real maple syrup is expensive, but did you know it contains calcium, copper, riboflavin, manganese and 67 different polyphenols! Plus it tastes so much better than the fake stuff! Maple syrup is also lower on the glycemic index than pancake syrup, so it will not cause as big of a spike in your blood sugar. Costco has affordable real maple syrup.

Making Breakfast Traditions Work with Food Allergies

These gluten, dairy, and egg-free applesauce pancakes have become such a staple in our home that no one even thinks of them as “special diet” pancakes anymore. They’re simple, cozy, and perfect for slow Saturday mornings together as a family. Whether you’re navigating food allergies, supporting a healing journey like EOE, or just looking for a nourishing pancake recipe everyone will enjoy, I hope these make it onto your breakfast table. And if you’re able, don’t skip the real maple syrup—it’s one of those small joys that makes a homemade breakfast feel extra special.

Applesauce Pancakes – Gluten, Dairy, and Egg-Free

Course: BreakfastDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 1 cup gluten-free all-purpose flour (I use King Arthur Measure for Measure Gluten Free flour)

• 1 tablespoon ground flaxseed

• 3 tablespoons water

• 2 1/2 teaspoons baking powder

• 2 teaspoons cinnamon

• 1/4 teaspoon of salt

• 1 teaspoon vanilla

• 1/4 cup applesauce

• 1 1/4 cup coconut milk

Directions

• Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit five minutes or until it becomes gel-like.
• Put 1 cup gluten-free flour, 2 ½ teaspoons of baking powder, 2 teaspoons of cinnamon, and ¼ teaspoon of salt in a bowl and mix well.
• In a separate bowl, combine your wet ingredients: ¼ cup applesauce, 1 ¼  cup coconut milk, and 1 teaspoon vanilla
• Pour the wet ingredients into the dry ingredient bowl and whisk until combined. Let sit 5 minutes. If batter is too thick, add a little more coconut milk.
• Heat up olive oil in a skillet. Once the oil is hot, pour in ¼ cup of batter for each pancake. Cook for 1 minute or until bubbly, then flip with a spatula and cook the other side.
• Serve pancakes with real maple syrup and uncured bacon.

Notes

• These applesauce pancakes are delicious! No one can tell they are gluten, dairy, and egg-free! Be sure to add more coconut milk if needed to reach the right batter consistency.