The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
1 cup liquid: water, apple juice, apple cider, or rice milk
1/2 cup applesauce
1 tsp cinnamon (optional)
Mix the first five DRY ingredients together. Add the WET ingredients and mix well. For best results, mix all ingredients in a blender.
Lightly grease your griddle and pour batter onto hot griddle. Cook pancakes until they are firm around the edges, and then flip them over, cooking an additional 1-2 minutes on other side. Remove from griddle.
This recipe works best with a very finely ground white rice flour.
For best flavor and texture, use apple juice as your liquid. The other options are for ‘in a pinch’.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.