based on Rice Flour and Yogurt Pancakes from The San Francisco Chronicle Cookbook

2/3 cup brown rice flour
1/3 cup cornstarch
1 tablespoon sugar
1 teaspoon baking powder
pinch salt
1 large egg
2 tablespoons vegetable oil
1/2 cup plain low-fat yogurt
1/2 cup low-fat milk

Preheat skillet or griddle. Combine dry ingredients in one bowl. Combine liquids in another bowl. Pour liquid ingredients into dry ingredients. Whisk briefly until just blended. Pour batter by tablespoonfuls onto skillet. Cook about 2 minutes on each side.