Gluten-Free Honey-Nuts-n-Oats Pancakes

1. 1

   For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

2. 2

   For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt.

3. 3

   (Reserve the remaining gluten-free flour blend for another use.)

4. 4

   In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.

5. 5

   Heat a large nonstick skillet or griddle and grease with butter.

6. 6

   Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds.

7. 7

   Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes.

8. 8

   Flip and cook until fluffy and cooked through, about 2 minutes more.

9. 9

   Transfer the pancakes to plates and top with the almonds and maple syrup.

* Per serving · 4 servings · Values may vary.