Gluten-Free Blueberry-Almond Pancakes

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.

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.

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.