Blueberry Pancakes

2/3 cup rice flour (brown or white)
1/3 cup tapioca flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 tablespoon pure maple syrup
1 cup rice milk (be sure it´s gluten free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and dairy free)
2 tablespoons melted Earth Balance shortening
½ cup blueberries (small ones work best)

Combine all the dry ingredients and mix well. In a separate bowl, combine the egg, soy yogurt, maple syrup and rice milk; (if you prefer a thick pancake, you may need to only add ¾ cup rice milk). Pour the egg-milk mixture into the dry ingredients, and stir until blended. Add the melted shortening, stirring, and then fold in the blueberries. Heat an oiled skillet on the stove; when hot, cook the pancakes by tablespoons on medium-high heat. When they begin to set and batter bubbles slightly, turn over and cook other side, until lightly browned. Serve with warmed maple syrup. (Approximately 2-3 servings)

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