In a large mixing bowl sieve the rice flour and baking powder. Add the almond flour and whisk to combine. Make a well in the centre of the flour.
1 cup almond flour, ¾ cup rice flour, 3 teaspoons baking powder
Crack the eggs into the centre of the flour and add maple syrup and vanilla extract. Begin whisking while slowly pouring in the milk. Whisk into a smooth batter.
2 large eggs, 1 tablespoon vanilla extract, 3 tablespoons pure maple syrup, 1 cup almond milk
Heat olive oil in a large frypan on a medium heat. Add around ¼ cup of batter per pancake and fry 2-3 pancakes at a time. Once bubbles start to form on the surface, use an egg flip to flip each pancake.
Extra virgin olive oil
Once golden brown on both sides, transfer pancakes to a plate and cover with a clean tea towel. Repeat this process until all batter has been used.
Serve pancakes warm topped with berries and maple syrup.
125 g raspberries, 250 g strawberries, Pure maple syrup
Serve up to 3 pancakes to keep low FODMAP.
Store in an airtight container in the fridge for up to four days. *nutrition facts are an estimate only.