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 non-stick griddle or skillet over med-low heat until hot. Working in batches, ladle a scant 1/4 C. 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, 1-2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1-2 minutes. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.
Serving size: 3 pancakes
Calories 100, Fat 4g, Carbs 12g, Protein 3g, Sodium 200mg, Fiber 1g