Measure all ingredients. Whisk together all ★ ingredients in a bowl.
Add soy milk in small batches and mix until thick and creamy, just like usual pancake batter.
Add vanilla essence and mix thoroughly.
Spread oil in a frying pan and heat. Move your pan onto a damp cloth for a moment and let it cool down slightly. Wipe away excess oil with a paper towel.
Heat the frying pan again over low heat and pour the batter into a circle. Cover the pan with a lid. When the surface of the batter is bubbly and starts to dry, flip the pancake over to brown the other side.
It's the best when freshly cooked, but if you want to save it for later, wrap it up in plastic wrap, and microwave briefly right before serving.
Story Behind this Recipe
I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk.
Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own.