Gluten-Free Honey-Nuts-n-Oats Pancakes

• 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

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

white rice flour, tapioca flour, potato starch, xanthan gum, salt, almond flour, millet flour, baking powder, salt, milk, eggs, canola oil, honey, vanilla, almond, rolled oats, butter, almonds, maple syrup

Taken from www.foodnetwork.com/recipes/gluten-free-honey-nuts-n-oats-pancakes.html (may not work)