Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!