Wheat-free Rice Flour and Yogurt Pancakes

Combine brown rice flour, cornstarch, sugar, baking powder, and salt in a large mixing bowl, stirring together with a dry whisk until evenly distributed.

Crack the egg into a separate bowl and beat lightly with a fork until the yolk and white are combined.

Stir the vegetable oil, plain low-fat yogurt, and low-fat milk into the beaten egg until well mixed.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are acceptable and will result in fluffier pancakes.

Heat a non-stick griddle or skillet over medium-high heat, lightly coating the surface with a thin layer of vegetable oil if needed.

Once the griddle is hot, pour ¼-cup portions of batter onto the surface, spacing them apart to allow room for spreading.

Cook the pancakes for 2-3 minutes until the bottom is lightly golden and bubbles begin to form on the surface.

Flip each pancake carefully and cook the other side for 1-2 minutes until golden brown and the pancake springs back lightly when pressed.

Transfer the finished pancakes to a warm plate and repeat with remaining batter.

Serve the pancakes warm with desired toppings such as yogurt, fresh fruit, or maple syrup.