Add in the tapioca starch, baking powder, vanilla, cinnamon and salt. Blend again until smooth. Batter should be a pourable smoothie-like consistency.
Place the batter in the fridge for 30 minutes. If using oat flour, place in fridge for 10 to 15 minutes, so the batter doesn’t get too thick.
Heat skillet to medium-high, adding oil and swirling around. Pour 1/3 cup pancake batter into center of pan. Cook for 2 minutes, flip, and let cook 2-3 minutes.
FULL RECIPE AT: