In a large mixing bowl, whisk together the eggs, milk, oil, and vanilla extract,
Add the brown rice flour, sugar, baking powder and sea salt and combine until free of large clumps.
Preheat a nonstick pan or skillet with oil on medium-high heat.
Once the pan is hot, use a ladle or ¼ measuring cup to pour batter into the pan.
Once the pancake starts to form air bubbles on the surface, about 3 minutes, then flip.
Cook for an additional 1 to 2 minutes. To test doneness, gently poke the middle of the pancake, if it is firm, then it's done.
Serve hot with fruit toppings and maple syrup.
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
For the fluffiest pancakes, heat your griddle then make the pancake batter quickly. Once the baking powder is mixed, you’ll see the batter bubble a bit. Pour the batter immediately to cook.
To get a nice even golden color on the pancake, wait for a layer of tiny bubbles to appear on the top of the pancake batter before flipping.
Do not use butter to grease the pan. Butter browns too quickly, which may result in burnt pancakes.
For a dairy free option you can use oat or soy milk.
Storing - You can refrigerate the pancakes for up to 2 days in an airtight container. Or freeze the cooked pancakes after they’re fully cooled. Make sure to remove as much air as possible from your ziploc bag or ice crystals will form.