2 cups rice flour (or gluten-free all-purpose flour mix)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk (or 1 cup plain or flavored soy yogurt blended with 1 cup rice or vanilla soy milk and 2 tablespoons lemon juice)
1/4 cup softened butter (or replace with dairy-free margarine)
2 teaspoons vanilla
1. Blend ingredients in mixer until batter is smooth, about 1 minute. (You may need to add another few tablespoons of rice/soy milk if the batter seems too thick.)
2. Pour desired amount of batter onto a hot greased skillet. When pancake bubbles and is lightly golden on the bottom, flip it over with a wide spatula. Cook until golden on bottom and remove to a plate. Stack until you have used all the batter.
3. Serve warm with syrup or your favorite topping.
Store in Ziploc bags in the fridge or freezer and reheat in a microwave while covered in paper towel for 20-30 seconds.
Source: The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger