These lightly sweet and fluffy pancakes are a snap to make and sure to please the whole family. The oatmeal gives them a pleasant texture often missing from other gluten-free pancakes.

Dry ingredients:

1 packet Simpli Gluten Free Apricot Instant Oatmeal
2 cups Simpli Gluten Free Whole Oat Flour
2 teaspoons sugar
2 teaspoons baking powder

Wet ingredients:

2 eggs
2 cups milk or milk substitute (soy, rice, or almond)
½ teaspoon gluten-free vanilla extract
5 tablespoons butter or margarine (melted but not hot)
½ cup water
Extra butter or margarine for frying

Mix dry ingredients together in a bowl and set aside. Beat together eggs, milk, and vanilla with a mixer. Slowly add melted butter. Gradually add in dry ingredients and mix until just incorporated. Stir in water to thin mixture. In large frying pan, melt a pat of butter or margarine on medium-high heat. Reduce heat to medium-low once pan is hot. Use about ¼ cup of batter per pancake. Turn pancakes when edges begin to look golden brown.
Serve hot with warm maple syrup.

Note: Extra batter will keep in refrigerator in airtight container for up to 3 days.

Variations:

Add fresh berries or sliced bananas to pancakes before flipping.
Add chocolate chips or toasted nuts to batter.
Add 2 teaspoons fresh lemon zest to batter.