The smell travels in a loose confederation of intervals. First, it wakes your nostrils from post-midnight, lucid dreaming. Then, it sustains your taste buds throughout early day.

Fault usually lies with a parent or a spouse. Fault lies with their hands, hands that wake you up a little too early, hands that make the steel spatula do it, that make the steel spatula commit culinary sin–producing the hideously, swell smell of pancakes on a Saturday morning.

If you’re lucky, this parent or spouse molds these cakes into fun shapes and incorporates a cup of walnuts here or a spoonful of chocolate chips there, forging a tasty truce between breakfast and dessert . If you’re a celiac, you hope the cooks in question do all of the above with the caveat that they do it gluten-free.

Whole Foods Grocery store chain makes all of the above possible with its Bob’s Red Mill Pancake Mix. Red Mill bucks the white-flour trend perfected by brand name giants like Mrs. Butterworth and Aunt Jemima. Instead, this gluten-free recipe incorporates potato starch, white sorghum flour, tapioca flour, corn flour and xanthan gum and more to generate a self-described light, fluffy taste.

I had the pleasure of sampling Bob’s Red Mill pancakes Friday morning. Upon preparing the mix, I noted a marked difference between Red Mill’s batter and that of gluten-containing pancake mixes. The gluten-free Mill version is grainier and thicker, where as the gluten-filled mix is more of a soupy or liquid consistency. As far as taste, I expected the Mill cakes to carry a bland, non-descript flavor. To my delight and astonishment, the cakes tasted as sweet as the syrup in which I coated them.

Whole Foods offers this product for $4.69.