In a medium bowl, whisk together the Egg (2), Vanilla Extract (1 teaspoon), Almond Milk (2/3 cup). Then fold in the white Rice Flour (2/3 cup), Almond Flour (1 cup), Baking Powder (1 teaspoon), Granulated Sugar (1 tablespoon), and Salt (1/4 teaspoon). 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 (4 ounce) 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.
Serve the pancakes immediately in a stack, alternating the blueberries side face up/down, with maple syrup and additional butter on the side.