In a bowl mix together the sweet rice flour, brown rice flour, xanthan gum, nutmeg, and cardamom and set aside.
In a separate bowl mix eggs with a hand mixer until well blended.
Add eggs to dry flour mix and mix at medium speed till gooey and dough-like
Then add in plant-milk and water starting with a low speed, and gradually higher speed and blend till smooth. Your batter at first will be somewhat lumpy, and that is ok. Continue mixing till smooth.
Stir in vanilla extract and liquid stevia till well blended. Then mix in fruit of choice.
Heat pan with gluten-free cooking sprays, ghee or coconut oil. Don't use all at once, use only as needed to create the pancakes.
Create dollops of batter in the pan and spread with a spoon to flatten before allowing to cook.
Cook pancakes on each side until lightly browned. Watch these like a hawk because they burn quickly. You can pat them down with your spatula if needed during the cooking process.
Remove from heat, let cool, and enjoy. Feel free to add fruit, or maple syrup if tolerated.