In a medium bowl, whisk together eggs, vanilla extract, almond milk. Fold in the white rice flour, almond flour, baking powder, and salt. Mix until just combined.
Set a large non-stick or cast iron skillet ovr medium heat. Melt a small pat of butter and add about a quarter cup of batter to the pan for each pancake. 2-3 pancakes may fit into the pan at one time.
Add some blueberries to the top of the pancakes and slivered almonds. 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, wth maple syrup and aditional butter on the side.
Recipe and photo courtesy of SideChef Cooking App. Recipe and photograph courtesy SideChef App. For more information go to and step by step directions download the Sidechef App Now!