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).
Heat griddle or pan over medium heat. Use safe oil or non-stick cooking spray.
Mix together dry ingredients with whisk.
Using whisk, mix together wet ingredients then mix all ingredients. Place 2-3 tablespoons of mix on hot griddle/pan and flip when ready (don’t wait till bubbly, they seem to burn faster).
These turn out great, my son loves them, we use real maple syrup. They are a little gooey in the middle but they taste fabulous!
Sometimes the batter seems a little to thick so I add a little more milk!
You can replace any ingredients with ingredients to suit your needs, these are just what I use because we can. I have also used 1/2 banana instead of apple sauce, also tastes great!
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.