Gluten-Free Pancakes (4 servings) 1 cup brown rice flour 1/2 cup potato starch 1/2 cup ground almonds 3 teaspoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1 cup low-fat or fat-free milk 2 Tablespoons butter - melted 1 teaspoon vanilla In a large bowl, mix together the rice flour, starch, ground almonds, sugar, baking powder and salt. In a separate medium bowl, beat the eggs with the milk, butter and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined and moistened. Set your griddle or large frying pan to medium-high heat and coat with cooking spray. Dollop batter in 1/4 cup portions per pancake. Cook until bubble form over the top of the pancakes. Flip and cook other side to a golden brown. Serve immediately with your favorite topping. When I found out I had celiac disease, my mom found me about 50 recipes to help me with my new diet. This one is by far my favorite. Thanks to my awesome mom - Cathy (aka Kitcat)! Mr Breakfast would like to thank Dawn S. for this recipe. Recipe number 2901. Submitted 8/9/2010.