If you’re a lover of pancakes, or baked goods in general, you know that the words light & fluffy and gluten-free don’t often mix.  Not to worry though…I have finally, after months of testing and re-testing, perfected my gluten-free pancake recipe.  And now we can’t stop eating them.  Sometimes I double the batch and freeze half, sometimes we add blueberries or dark chocolate chips, sometimes we top with sautéed bananas or apples, sometimes we dip in greek yogurt (Audrey’s favorite), and most of the time we just top with good ol’ fashioned pure maple syrup.  They’re easy to make, healthier than your average pancake, and more importantly, absolutely delicious.  Now all you need to do is whip these up, grab a fork and dig in.