1cupvanilla soy milk (or other non-dairy milk of choice)
1Tbspvegetable or canola oil
1/4cupdairy free mini chocolate chips or blueberries
In large bowl, mix together rice flour, sugar, baking powder, salt, and cinnamon. Add egg, oil, vanilla, and vanilla soy milk and mix until well blended. Stir in chocolate chips or blueberries.
Spray a cast iron skillet generously with gluten free non-stick spray, or lightly oil with canola or coconut oil. Heat on medium, adding the batter for your first pancake only when the pan is completely hot.
Cook pancake on one side until bubbles begin to form on the top, then flip and cook until pancake is browned on the other side.
Remove, eat, and enjoy!
See comments -- many people seem to find that they need to add more rice flour than I used in the original recipe. Add more in gradually until dough is at your desired consistency.
Gluten Free Brown Rice Flour Pancakes from Mashup Mom: https://www.mashupmom.com/gluten-free-brown-rice-flour-pancakes-also-dairy-free/