1.5 cups gluten-free flour (Bob's Red Mill)
1.5 cups gluten-free quick-cooking oats (Bob's Red Mill)
1-2 cups rice milk
1 large banana
6-8 oz apple sauce
1 tsp Orgran No-egg (or other egg replacer equivalent to 1 egg)
2 Tbsp water
Mix together flour and oats. Add ~1 cup milk and soak for 10-15 minutes (make sure the dry ingredients are covered, but not floating).
Mash the banana and mix in with other ingredients. Add more milk as necessary to achieve a medium-thick batter.
Add apple sauce to taste and combine.
In a teacup or very small bowl, whisk together egg replacer and water until frothy. Mix into batter.
Fry on greased pan/griddle and keep warm until serving.
We used rice milk, but soy and other milk substitutes (as well as regular milk) should work as well.
We used egg replacer (Orgran) but regular eggs should also work.
Serve with your favorite pancake condiments - maple syrup, jam, fresh fruit, etc.
If you want a simple, top 8 free commercial mix suggestion, check out my tabletalk post Nearly-everything-bad-free pancakes