In a mixing bowl whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum for 20 seconds. Add eggs, buttermilk, canola oil and vanilla extract and whisk until well blended and few lumps remain.
Heat a large well oiled skillet over medium-high heat. Once hot spoon pancake batter onto griddle (I spread mine out a little) and cook until bottom is golden brown, then flip and cook opposite side until bottom is golden brown. Serve immediately with maple syrup or other desired topping.