1¾ cups Rice or Coconut milk
⅓ cup Grapeseed oil
1 Tsp Vanilla Extract
2 TBL Ground Flax seed
2 TBL Agave Nectar
3 tsp Apple Cider Vinegar
1 TBL Baking Powder
1/2 tsp Baking Soda
2 cups rice flour
Dash Sea Salt
Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
In a large glass bowl, sift the flour, baking soda, baking powder and salt.
Add liquid ingredients and mix well.
Heat your pan over medium heat and oil the pan.
Pour about 1/4 cup the batter into the pan.
Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes.
Flip and cook the other sides for another 5 minutes, or until thoroughly cooked.