Mix rice flour, baking soda, salt, black cumin and sugar in bowl. Beat in water and buttermilk into the dry mixture with an electric mixer till well-blended.
Heat 1 tablespoon of oil in a non-stick frying pan on medium heat. Once hot, spoon a ladle of the batter on to the pan and cook each side for 2-3 minutes till light brown and cooked through. Remove from heat. Repeat until you have used up all the batter.
The batter should yield about 8 pancakes, roughly 3 ½ inches wide.