This recipe comes to us from Alice DeLuca.

Mix in bowl:
1 cup brown rice flour
½ cup potato starch flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon gluten-free baking powder
1 tablespoon sugar
½ teaspoon salt

Mix in a second bowl:
1 ½ cups almond milk
3 eggs
4 tablespoons vegetable oil

Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to plate and serve with real maple syrup.

To use this recipe for waffles, use only 2 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.

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