Gather all your ingredients on the counter for a smooth cooking process.
In a large mixing bowl, whisk together the egg, almond milk, and peanut butter until smooth.
In another bowl, mix the almond flour, brown rice flour, and baking powder until well combined.
Gently fold the dry ingredients into the wet mixture, stirring until just combined.
Fold in the jelly or jam to add sweetness and flavor.
Preheat a non-stick skillet or griddle over medium heat.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
Serve the pancakes warm with additional jelly or jam and peanut butter if desired.
