Light and fluffy pancakes that mimic buttermilk flavor without dairy or gluten.

Ingredients

• 1 cup sweet rice flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• (optional)
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 1/4 cups soy yogurt
• 1/4 cup rice milk
• 2 tablespoons vegetable oil

Directions

1. Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface.
3. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.