Before I found out I had a gluten intolerance and became gluten free, I was obsessed with making these in the morning when I wanted something freshly baked that wasn't sweet, and didn't take all the time in the world either. These are amazing fresh out of the oven with some butter.. or jam, however you like them! 2/3 cup gluten-free oat flour 1/4 cup white rice flour 1/4 cup tapioca flour 3 tablespoons flaxseed meal 1 teaspoon baking powder 6 tablespoons grass-fed butter, ghee or coconut oil 1/4- 1/3 cup coconut milk 3 eggs Mix together all dry ingredients in a bowl and set aside. Melt butter or oil in a shallow pan on medium-low, then add dry ingredients and stir with a wooden spoon until it starts to form clumps. Reduce heat to low and add milk slowly until batter forms into one unified piece (like bread or pizza dough). Adjust the amount of milk accordingly as you go along. Remove from flame and set aside to cool for 5 minutes. Add eggs one at a time and stir until eggs are incorporated and it becomes a shiny wet batter. There will still be clumps and that's ok! Spoon the batter into muffin cups with or without paper lining until cups are filled to the top. Bake at 400° for about 20 minutes or until golden brown. Serve hot with some butter or jam, or both!