Dairy and Gluten-Free Buttermilk Pancakes

01Method

1. 1

   Combine the sweet rice flour, baking powder, baking soda, cinnamon, and salt by sifting them together into a large bowl. In a separate bowl, mix the beaten eggs, soy yogurt, rice milk, and oil until blended, then pour the wet mixture into the dry ingredients and stir just until incorporated — do not overmix.

2. 2

   Warm a lightly greased griddle or skillet over medium-high heat. Pour roughly a quarter cup of batter onto the surface for each pancake and cook for 1 to 2 minutes until bubbles form across the top. Flip and continue cooking for another 1 to 2 minutes until both sides are golden brown.