Gluten-free rice pancakes

-70 g caputo mill rice flour

-120 ml of vegetable milk

-1 egg

-one teaspoon baking powder

Procedure:

First beat the egg with a fork. In a bowl combine the sifted flours, vegetable milk and baking powder. Add the egg and mix well until the mixture is creamy, not too thick. Preheat a nonstick pan and with the help of a spoon pour in the mixture a little at a time. Cooking time about 60 seconds per side.
You can fill them as you like: fruit jam, honey, spreads, coconut flakes. Also you can enjoy them with seasonal fruits.