Best Gluten-Free Pancakes
2 1/2 cups oat flour*
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
4 tbsp. coconut oil, melted and cooled
2 eggs at room temperature
3 tbsp. honey
1 cup rice milk at room temperature
In a medium bowl, combine oat flour, baking powder, baking soda, and salt.  Add the coconut oil, eggs, honey, and rice milk, whisking well to combine.  The batter will be pourable.  Heat a large skillet and spray with oil.  Pour about 1/4 cup of pancake batter onto the hot skillet and cook until bubbles are forming and ready to flip.  Flip and cook the other side.  Serve while hot.
*Make oat flour by putting oats in a food processor and processing until a powdery flour
Free of the Following Allegens: Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat