Gluten Free Blueberry Pancakes

Instructions

1. Heat a griddle over medium low heat.
2. In a medium bowl, whisk together the rice flour, baking powder, salt and cinnamon. In a separate bowl, whisk together the buttermilk, egg yolks and vanilla. Using a rubber spatula, mix the wet ingredients into the dry and allow to rest while you beat the egg white.
3. Place the egg whites in a medium bowl. Using a handheld mixer on medium speed, beat the whites until they hold soft peaks, about 2 to 3 minutes. Using a rubber spatula, fold the whites into the wet mixture. Lightly oil the griddle. Using a 1/4 cup measure, scoop the batter onto the preheated griddle and cook for about 2 minutes. Dot the pancakes with blueberries and continue to cook another 30 seconds. Flip the pancakes and cook an additional 3 minutes on the other side. Continue with the remaining batter and blueberries. Serve with warm maple syrup.