Puree the strawberries either in a small blender (like NutriBullet) or using a mortar and pestle. You can also finely mash the strawberries with a fork. Set aside.
In a clean bowl, mix all the dry ingredients together (the sweet rice flour, coconut flour, sugar and baking powder)
Add the strawberry puree and mix until smooth.
To cook pancakes, heat a skillet, or griddle over medium low heat***
Lightly grease the pan with olive oil, butter, or spray oil.
Using a ⅓ cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
Cook for a couple more minutes until the center of the pancakes are cooked through
Repeat with the remaining batter.