Cooking Instructions
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Step 1
In a medium bowl, whisk together the
Eggs (2)
,
Vanilla Extract (1 tsp)
,
Almond Milk (2/3 cup)
. Then fold in the white
Rice Flour (2/3 cup)
,
Almond Flour (1 cup)
,
Baking Powder (1 tsp)
,
Granulated Sugar (1 Tbsp)
, and
Salt (1/4 tsp)
. Mix until just combined.
Step 2
Set a large non-stick or cast iron skillet over medium heat. Melt a small pat of
Butter (to taste)
and add about a quarter cup of batter to the pan for each pancake. I could fit 2-3 pancakes in mine.
Step 3
Add some
Fresh Blueberries (3/4 cup)
to the top of the pancakes and
Slivered Almonds (1/4 cup)
. Cook until you see some bubbles on the top and the bottom is golden, about 2 minutes. Flip and cook on the second side. Repeat with the remaining pancakes.
Step 4
Serve the pancakes immediately in a stack, alternating the blueberries side face up/down, with maple syrup and additional butter on the side.
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