Combine all dry ingredients in a medium mixing bowl (or a glass 4-cup measuring cup makes the batter easy to pour).
Add egg, vanilla, milk, and oil. Mix until smooth. Add extra milk as necessary to achieve a smooth consistency. The batter should flow slowly off the spoon or whisk, not clumping and not runny.
Heat a large large skillet or griddle to medium heat and lightly coat with butter or coconut oil.
Pour batter in 4-6 inch diameter puddles and let cook until center is bubbly and edges are slightly dry. Flip and check to see if they’re brown in about 60-90 seconds.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/rice-flour-pancake-recipe/