Combine 1 1/4 cups gluten-free oats with 1 cup soy or nut milk. Let sit for 10 minutes.
Add 1 Tbsp oil and 2 beaten eggs.
Add 1/4 cup gluten-free flour and 1/4 cup potato starch (unless there is potato starch in your blend, then just use the gluten-free flour blend).
Add 1 – 2 Tbsp of Agave nectar (as desired) and a dollop of real maple syrup.
Add 1 tsp baking power and 1/4 tsp salt.
Add some sliced bananas, blueberries, walnuts, or anything your heart desires.
Cook on an oiled griddle over medium(ish) heat until brown and cooked through.
Adapted from The New Laurel’s Kitchen. A great cookbook but heavy on the whole wheat.