Add all ingredients, except for 1 of the 3 tablespoons of the oil, to a bowl and whisk well until totally smooth. The ingredients may also be added to a blender to make it extra easy.

Pour the gluten-free pancake mixture into a non metal jug and put in the refrigerator to rest for half an hour or even overnight.

Heat a heavy frying pan to a medium-hot heat. Make sure the pan is hot before adding 1 teaspoon of the oil and allow to heat. Pour 1/3 cup of the mixture into the pan and allow the batter to spread by tilting the pan around its edges. Cook for about 1 1/2 minute or until small bubbles form and the base is browned. Flip and cook the other side for a further minute seconds.

Remove the pancake to a plate and repeat the cooking until you have all that you can eat. Makes 16 pancakes.

Serve 2 of the gluten free pancakes in anyway you like... with fresh berries and banana with lemon and rapadura is amazing, or just lemon and a sprinkle of a whole food sugar such as rapadura or coconut sugar.