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.

Pornchai Mittongtare
Makes 24 pancakes


  • 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.