I mixed about two cups of gluten-free rolled oats with ground flax seeds and almond milk (you could also add egg whites), added a dash of baking powder, stevia and cinnamon, and let it soak for five minutes. The consistency was like a pudding. Next, I scooped out a large spoonful onto a heated, sprayed pan and cooked them like normal pancakes. So delicious with real maple syrup and almond butter, or whatever fruit toppings you like. Enjoy!