Dairy And Gluten-Free 'Buttermilk Pancakes' - cooking recipe

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
Preparation
    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.
    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. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

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