Apple, Oat, and Yellow Squash Pancakes

For kids who like to eat breakfast all day, look no further than these silver dollar-sized morsels. Serve these high-fiber pancakes with a tub of applesauce or a bit of maple syrup for dipping. Gluten-free.
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Apple, Oat and Yellow Squash Pancakes

Apple, Oat and Yellow Squash Pancakes

  • Makes 24 pancakesServings


  • 1½ cups gluten-free oat flour
  • 1 cup rolled gluten-free oats 
  • 2 tsp. baking powder
  • ½ tsp. cinnamon 
  • 1 tsp. vanilla
  • 4 eggs, whisked 
  • 1 cup milk of your choice
  • 1 large apple, grated (don’t peel)
  • 1 small yellow summer squash, grated
  • Cooking oil for the pan 


1. Preheat non-stick skillet or griddle to medium-high heat. Mix dry ingredients in bowl. Add vanilla, eggs, and milk. Stir well.

2. Add apple and squash, and stir into batter and until well combined.

3. Oil pan, and drop 2 Tbs. of batter on the hot skillet for each pancake. When edges are cooked and the center bubbles, flip pancake, and cook until done. Repeat with remaining batter. Pancake may be stored in refrigerator up to 5 days. 

Nutrition Information

  • Calories: 70
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 30 mg
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 55 mg
  • Sugar Content: 2 g
Publish date:
Oatmeal pancakes.

Oatmeal Pancake

This pancake takes only minutes to make, and it couldn’t be any healthier. Top it with a low-sugar syrup of your choice. Recipe excerpted from The South Beach Diet.


Not Your Mama’s Eggplant Parm

Eggplant parmesan is one of those dishes that eats up time and leaves a mess in the kitchen because of pan frying the eggplant. We’ve come up with a sheet-pan recipe that speeds up the time, reduces all that grease spatter and tastes just as good.