I came up with this recipe when I have to make something for a gluten/wheat free friend. In a food processor or a bowl and mix the rice flour, cornmeal, salt, and baking powder until all the flours are mixed together. Add the rice milk and banana, canola oil, and vanilla extract and mix it until the mixture is gooey and sticky. Drop the blueberries into the mixture and mix it softly without breaking the berry. Spread another tbsp of canola oil on the pan. To keep the pancake fluffy you have to make sure to cook under a medium or low heat. Flip the pancake once the other side is golden brown. Once both side is golden brown then you are good to go! Serve it with some organic maple syrup.