Wheat Free Pancakes

by Ellie Krieger adapted by Marta found on http://www.finecooking.com

I've tried a few recipes but none were as popular as this one with our kids.
4-3/4 oz. (1 cup) brown rice flour 
1-1/2 oz. (1/3 cup) almond meal 
1 Tbs. cornstarch 
2 tsp. baking powder 
1/2 tsp. table salt 
1 cup low-fat buttermilk 
2 large eggs 
1 Tbs. canola oil – or you can use melted coconut oil
1 Tbs. honey 
1 tsp. pure vanilla extract 
oil for frying
Pure maple syrup and butter, for serving 
 For the grown ups:  I added chopped pecans and hemp seeds to the pancakes

Heat the oven to 200°F.

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Coat a large nonstick griddle or skillet with oil and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven.

Serve the pancakes with the maple syrup and butter