Preheat oven to 350 degrees. Grease well two Wilton Whoopie Pie pans. (One for pancakes, one for eggs.)

In a large bowl, combine all pancake batter ingredients and blend well. I use a 3 TBSP scoop to portion out my batter. Give the Whoopie Pie pan a firm tap on the counter to even out the batter.

Bake pancake batter for 13-15 minutes, rotating after 6 minutes. (Ovens vary, so keep an eye on them!)

While pancakes are baking, use the side of a bowl to crack eggs. Place eggs in the second well-greased Whoopie Pie Pan. I dusted mine with a bit of rice flour as well.)

Pierce yolk gently and allow yolk to seep into whites. Sprinkle with coarse sea salt. When first batch of pancakes are done, place eggs in the oven for 13 minutes, eggsactly. :)

Loosen baked pancakes from Whoopie Pie Pan and allow to cool completely. Once eggs are done, loosen from pan to prevent sticking.

Once all pancakes and eggs are baked, assemble your gluten-free breakfast sandwich. Add cheese, hot sauce, or whatever additional toppings you desire.

If you're prepping for later, wrap each individual gluten-free breakfast sandwich, minus condiments or cheese, in foil. Then, place in a gallon ziploc bag and stick in the freeze. They can later be unwrapped and warmed in the microwave for 30 seconds. I prefer to warm them in the foil for 15 minutes in a 350 degree oven