Spray a nonstick griddle with cooking spray and place over medium heat.

In a small bowl, whisk together the sorghum flour, coconut flour, baking powder, sweetener, and salt.

In a large bowl, whisk together the almond milk, egg white, vanilla extract, butter flavor, and almond extract.  Dump the dry ingredients over the wet ingredients and whisk vigorously.

Gently stir in the rainbow confetti JUST until mixed throughout (don't overmix, otherwise the confetti will probably melt into the batter).

Scoop ~¼ cup of the batter onto the griddle.  Cook until bubbles appear on the surface of the pancake and the edges appear dry.  Flip and cook the other side. Continue this until all the batter is used up.

Serve immediately with fresh berries, natural whipped cream (be careful, some brands contain hydrogenated oils! I use Soyatoo Rice Whip) and more Homemade Rainbow Confetti!