Begin heating one or more cooking pans over low to medium heat. Meanwhile, whisk together the garbanzo, arrowroot/tapioca, and rice flour, in addition to the baking soda and optional sweetener. Combine dry together well, then incorporate the water—the more water, the thinner the pancake. Add optional add-ins to this almost-completed batter.
Depending on what pan you use, grease the pan if you wish. Just before cooking, stir the vinegar into the batter to activate the baking soda’s leavening properties. Ladle approximately a ¼ cup (more or less depending on you desired pancake size), and allow the heat to make bubbles form throughout the pancake. Flip and cook through on the other side. I can’t give a definite time for each side to be cooked, since different sizes and thickness determine that. Check the middle of the pancake for the first few to get the feel for your particular batch.
Serving and storage:
Great served hot plain or with sides and toppings (nut butter is highly recommended). Leftovers can be stored at room temperature for up to a day, and any leftovers put in the freezer inside an airtight bag or container. These can be made ahead and frozen, to be toasted or microwave for quick breakfasts!