I developed this recipe because my husband and I decided to try a wheat free/ low to gluten free diet for a while. Unfortunately, two weeks into it I began to crave pancakes! I tried a gluten free pancake/ baking mix and it was okay, but I had trouble with the texture and the leftovers turned into sawdust hockey pucks. I decided to attempt to fix the texture and figure out new additions to change the flavor without making the recipe too complicated or the addition of too many different ingredients.
Here is the end result; the texture is about right and the leftovers freeze or keep well in the fridge to be reheated in the toaster throughout the week. They can be eaten out-of-hand for a grab-and-go breakfast and they pack well for road and camping trips. They also make a nice Sunday morning breakfast with maple syrup, Canadian Bacon, fresh fruit, and cup of coffee.
Note: I found gluten free rolled oats at Trader Joe's.