Place a tablespoon of apple cider in ¼ cup of almond milk, and set aside.
To create the flour mix, sift together:
• ¾ cup rice flour
• ¼ cup potato starch
• 4 tablespoons cassava starch
• 1 teaspoon Calumet™ baking powder
• teaspoon salt
In a separate bowl, whisk 1 large egg till light-colored and fluffy. Add 3 tablespoons of honey and continue to whisk so that it retains its consistency. Add 2 tablespoons of sunflower oil and 1 tablespoon extra virgin coconut oil. Whisk again. Add the almond milk mix that you made earlier on, and keep whisking to make sure it stays light and fluffy.
Create a well in the middle of the bowl with the dry ingredients and pour in the wet ingredients. Gently fold the wet with the dry stuff. Do not mix the batter too much because it will yield hard pancakes. This is also the time when you add the tidbits and/or fruits that you want, but make sure they are dry and are at room temperature.
Cook away! Here’s something helpful from Tom’s Test Kitchen (I used sunflower oil in a clean atomizer instead of Pam™).
https://www.youtube.com/watch?feature=youtu.be&v=oKm0wdVU4Uw
The Unlikely Cook 