Gluten Free Almond and Brown Rice Flour Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Yield: 8 pancakes

Ingredients

2 eggs, lightly beaten
¾ cup milk
½ cup sliced fresh strawberries or other fruit
½ teaspoon vanilla extract
½ cup almond flour
¾ cup brown rice flour
1 teaspoon baking powder
¼ teaspoon salt

Instructions

In a mixing bowl, whisk together the eggs, milk, chopped fruit and vanilla extract.

Add in the flours, baking powder and salt and stir together until combined.

Add enough oil to a skillet to coat the bottom and heat to medium.

Measure ¼ cup of pancake batter and pour on the skillet. A 12” skillet will cook 3 pancakes at a time comfortably.

Allow the pancakes to cook until the edges firm up and small bubbles rise to the top.

Flip and cook on the other side an additional minute or two until pancakes are cooked all the way through.