1 cup rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nondairy milk (I used almond)
1/2 to 1 teaspoon ground flax
1 teaspoon vanilla
1/2 cup fresh or frozen blueberries
canola oil, as needed
1. Sift the dry ingredients together, then add the milk, flax and vanilla. Stir just until combined and stir in the blueberries.
2. Heat a skillet and spray it with canola oil. Depending on how big you want them, spoon the batter on to the hot pan and flip when bubbles start to appear on the surface.
3. Cook other side until both sides are golden brown. Enjoy!
Source of recipe: This recipe was inspired by La Dolce Vegan, then I just switched it up a bit to make it gluten free as well!