Mix all dry ingredients together. Mix all wet ingredients together in another bowl. Create a well in the middle of the dry ingredients and lightly mix in wet ingredients. Let batter stand for 5-10 minutes. Heat griddle (~350-360F). Ladle batter onto skillet and cook until a golden brown.
I find that these require a little extra cooking time compared to regular pancakes.
You can use 1 egg instead of applesauce.
Use any milk sub that suits your needs.
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.