Yes, these are in fact gluten-free pancakes.  I know that you are in disbelief.  These look too fluffy, too golden brown, and too perfect to be gluten-free.  Let me assure you that you are not dreaming.  Without further adieu here is the recipe. So invite over some friends and have a brunch or just breakfast for dinner.

Gluten-Free Pancakes

4 eggs, separated

¼ cup oil or melted butter

2 Tbs sugar

1 cup gluten free flour mix

1 Tb baking powder

1 tsp. baking soda

1 tsp. salt

2 cups buttermilk or milk substitute (use 1 tsp. lemon juice if using a substitute)

Heat griddle to 350 degrees.  Separate eggs and set aside the egg whites.  Mix egg yolks, oil, and sugar.  Add the remaining dry ingredients.  Pour in the buttermilk or milk substitute with lemon juice.  Mix until smooth.  Let batter sit for about 5 minutes. Whisk the egg whites until you achieve soft peaks and gently fold them into the batter.  Pour onto hot griddle and cook until there are bubbles on the outside and the griddle side is golden brown.  Flip and cook for another 2-3 minutes until golden brown and set.  These are really good and my son can eat 6 or 12 at one time.  Just be warned in case you were planning on having extras for later.  Enjoy!