In a medium bowl, whisk together the
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)
Salt (1/4 tsp)
. Mix until just combined.
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.
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