Sift the rice flour, baking powder, bicarb soda, cinnamon and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yoghurt, rice milk and oil, and pour into the flour mixture. Stir briefly just to combine.
Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup (3 tablespoons) of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.
Make it Even Healthier
You can substitute coconut oil for the vegetable oil.