Traditional pancakes can be very heavy, often loaded with fat, fiber, and refined sugars that can all be hard on your stomach. But these pancakes are much lighter, made from rice flour, which is easier to digest, and soy or rice milk, which makes them dairy-free. Eating this low-residue food for breakfast or as a satisfying midday snack can help you avoid the cramping and bloating that can be triggered by pancakes made with whole grains, butter, and milk.

1 cup rice flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup soy milk (or rice milk)
1 egg, lightly beaten
2 tsp. oil (olive or any vegetable oil)
TOPPING: 1 cup maple syrup, warmed

1. Sift the sugar, rice flour, baking powder and salt together into a bowl.
2. Slowly add the soy or rice milk and beat until the mixture is smooth.
3. Add the beaten egg and oil, combine until just blended.
4. Heat a non-stick griddle to 375 F, or until it’s hot enough that drops of water sizzle when dripped on the griddle.
5. Lightly oil the pan, and ladle the pancake batter onto the griddle into cakes with a 4 inch diameter.
6. Once the pancake bottoms have browned and bubbles form on the tops, flip the cakes over.
7. Cook the pancakes for two more minutes, and serve with warmed maple syrup, if desired.