Blueberry Pancakes

• 2.6 ounces potato starch (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 1.8 ounces almond meal flour (about 1/2 cup)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 1/4 cup water
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup fresh blueberries

1. Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, sugar, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through eggs) in a medium bowl; stir with a whisk. Add to flour mixture, stirring until smooth. Fold in blueberries.
2. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 1/4 cup batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.

starch, brown rice, flour, sugar, baking powder, baking soda, salt, lowfat buttermilk, water, butter, canola oil, vanilla, eggs, fresh blueberries

Taken from www.myrecipes.com/recipe/blueberry-pancakes-0 (may not work)