Combine the rice flour, brown sugar, and baking powder in a bowl and mix with a whisk.
Mix soy milk (and the vanilla extract, if you have it). Don't let the batter get too runny. It's perfect if it doesn't pour off the spoon when you lift it.
Then cook like normal pancakes. If you have a non-stick pan, you don't need oil. Cook on both sides until they are done in the middle. And that's all there is to it.
Spread margarine or butter with jam, red bean, honey, or cream, whatever your favorite toppings may be, and serve.
Story Behind this Recipe
My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid.
The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown. I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes.