Ingredients (Serves 4–6 pancakes):

• 1 cup rice flour (white or brown)
• 2 tbsp sugar (optional, adjust to taste)
• 1 tsp baking powder
• ¼ tsp salt
• 1 large egg
• 1 cup milk (dairy or non-dairy, e.g. almond, oat, coconut)
• 2 tbsp melted butter or oil (plus more for cooking)
• 1 tsp vanilla extract (optional)

Instructions:

1. In a mixing bowl, whisk together rice flour, sugar, baking powder, and salt.
2. In another bowl, whisk the egg, milk, melted butter/oil, and vanilla.
3. Pour the wet mixture into the dry ingredients and stir until just combined. Batter should be slightly thick but pourable—add a splash of milk if too thick.
4. Heat a lightly greased nonstick skillet over medium heat.
5. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top and the edges look set (2–3 minutes), then flip and cook another 1–2 minutes.
6. Serve warm with butter, syrup, honey, or fruit.

Tips:

• For extra fluffiness, separate the egg and whip the egg white, then fold it in before cooking.
• Add cinnamon, nutmeg, or mashed banana for flavor variations.
• Use coconut milk + shredded coconut for a tropical version.