Gluten-Free Blueberry-Almond Pancakes

In a medium bowl, whisk together the Eggland's Best Classic 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.