Ingredients

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• 1/4 cup almond flour
• 1/4 cup millet flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 2 large eggs, at room temperature
• 1/4 cup canola oil, plus more for the griddle
• 2 tablespoons honey
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract, optional
• 1/4 cup gluten-free old-fashioned rolled oats
• Unsalted butter, for greasing
• Sliced almonds, toasted, for topping
• Pure maple syrup, warm, for topping

Instructions

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. 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. (Reserve the remaining gluten-free flour blend for another use.)
3. 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.
4. Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.