Ingredients:

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• ½ cup rolled oat flakes
• ¾ cups cornmeal
• ¾ cup quinoa or brown rice flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ cup apple sauce
• Egg replacer equal to 2 eggs
• 2 cups almond or rice milk

In a large bowl, stir together the oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended.  Add the apple sauce, eggs, milk, and stir until “just mixed”.  Portion out about ¾ – 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid.  Let sit on medium heat until the center starts to bubble and becomes sturdy.  Flip pancake over and cook other side until golden brown.  Repeat process until batter is gone.