Gluten Free Chocolate Chip Pancakes (4 servings) 1 cup brown rice flour 1/2 cup potato starch 1/2 cup ground almonds 3 teaspoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 cup low fat milk 2 Tablespoons butter (melted) 1 teaspoon pure vanilla extract 1/3 cup miniature semi-sweet chocolate chips 1/2 cup maple syrup or strawberry preserves (for topping) In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt. In another bowl, whisk together the eggs, milk, and butter. Stir into dry ingredients until just moistened. Fold in vanilla and chocolate chips. Pour batter by 1/4 cupfuls onto a hot griddle that has been sprayed with cooking oil. Turn when bubbles form on top - or after about 2 minutes. Cook until the 2nd side is golden brown. Serve warm with pure maple syrup or strawberry preserves. These are delicious whether or not you have celiac disease. My kids even love them! Makes 12 medium sized pancakes. Mr Breakfast would like to thank MichiganDan for this recipe. Recipe number 2586. Submitted 7/24/2009.