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.
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Nutrition Per Serving
% Daily Value*
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