I adapted this recipe from Cathy Fisher's website: www.straightupfood.com. Cathy works for Dr. John McDougall in Santa Rosa, CA. Check out her site. Great recipes! These pancakes are one of my personal favorites. Gluten free and fiber rich, they are mouth-watering and tasty. Cathy's original recipe calls for zest and juice from a lemon; I prefer to use an orange!

1 1/2 cps rolled oats, ground (I use old-fashioned oats and grind them in food processor till consistency of flour.) (Or you can use 1 1/2 cps oat flour.)
2 T ground flax seeds
1/2 cup cornmeal
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 cups almond milk
1/2 cup applesauce or two pitted dates (I've used both, and each works out well.)
zest and juice from 1 orange (about 1 T zest and 2-3 T orange juice)
blueberries (optional)

In large bowl, whisk together the oat flour, ground flax seeds, cornmeal, baking powder, baking soda, and cinnamon. Mix the wet ingredients. (VIP: If using dates, process the wet ingredients in a high speed blender or Vita-mixer.) Combine the wet and dry ingredients, mixing with wooden spoon till well blended. (I add some fresh blueberries to the batter at this point.) Let mixture sit for a couple minutes to thicken.

Heat a non-stick griddle and cook pancakes about 2-3 minutes on each side till golden. Then pour some heated maple syrup over pancakes, and let them melt in your mouth!

(We recently spent some vacation with our children and grandchildren in Lake George, NY. One morning we all went to a 'pancake' restaurant for breakfast. (Nana cringe!) I tasted my grandchild's pancake and it was awful! It was doughy, tasteless, and filled with ingredients that don't do our cells a bit of good! They can't compare with the above!)