Mix rice flour, potato starch, sugar, baking powder in a bowl and add a pinch of salt. Pour the rice oil and rice milk, add the egg yolk and mix well to obtain a smooth batter. Beat egg white until stiff and incorporate it to the mixture, with a slow movement from bottom to top.
Heat a non-stick pan and pour a ladle of batter, cook for 2 minutes then turn the pancake with a scoop on the other side and cook another 2 minutes.
Serve with honey and red fruits.