In a medium bowl, mix together the white rice flour, almond meal, baking powder, salt, eggs, vanilla, almond milk, and honey. Stir until combined.
Set a large non-stick or cast iron skillet over medium heat. You can also use a griddle. Add a small pat of butter or Earth Balance to the pan and swirl around until there’s a light coat. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan.
Add a small handful of blueberries (about 5 per) to the top of the pancakes and a sprinkling of slivered almonds. Cook on the first side until golden brown on the bottom and beginning to form bubbles on the top, about 2 minutes. Flip and cook on the second side until golden brown and the blueberries have begun to soften, 1 to 2 minutes. Repeat with the remaining pancakes.
Serve the pancakes immediately in a stack, alternating the blueberry side face up/down, with maple syrup and additional butter on the side.
Makes 10-12 small pancakes