I’ve been craving all the fall harvest-y flavors and scents, so I knew I wanted to make something with the warming spice of cinnamon and sweet apples (I can only have pasteurized applesauce, as I’m allergic to fresh apples!). I had thrown some tahini in my pancakes before, and it helped add not only a deliciously nutty flavor, it helped the texture of the pancakes become even crisper at the edges yet pillowy soft on the inside— just the way I like them! These are naturally gluten-free (based in oat flour), dairy-free, vegan optional, and nut-free….

I'm gonna be honest. With my crazy travel and work schedule this year until the holidays, I'm not sure how much I'll be able to squeeze holiday baking in. Which makes me sad, because I adore this part of holiday festivities and more importantly, I'll miss out on my favorite gluten-free gingerbread cookies. So my gingerbread granola is a great one to turn to when I want to make a big batch to eat throughout the weeks, BUT, I wanted to whip up something dessert-like that takes less time than baking cookies. 

Enter, these gingerbread pancakes. HELLO. That are gluten-free, vegan, unbeknownst to whoever you feed them to, because it just tastes like straight up fluffy gingerbread heaven in pancake form.

There's nothing quite like the smell of apples and cinnamon come the holiday season. Put those together to get some apple-cinnamon oat pancakes on a Sunday morning, and you have yourself a winner!

I am allergic to apples. And that really sucks because I used to have an apple everyday when I was a kid, and it's in lots of tasty things like smoothies and green juices that I would like to eat. But here's the weird catch with my allergy: as long as the apples are cooked and/or pasteurized, I can have it. Apple juice from a box? No problem. Applesauce? Hurray! This is a relief because...