Fluffy, Classic Pancakes (GF, DF, Vegan, Egg, Soy and Egg Free, Top 8 Free)

First, whisk the rice milk and 1 Tablespoon vinegar together and set aside. This will be your faux buttermilk.In a separate bowl, combine the flour, baking powder, salt, and xanthan together in a medium bowl. Give it a few whisks to mix it all up and set it aside.Drain all the liquid from the can of chick peas into the bowl of a stand mixer. Add the ½ tsp vinegar, and turn it on. Let it mix on medium at first, until it stops splattering and a white foam forms, then on high speed until nice and firm and glossy. You should be able to hold the bowl above your head, upside-down.One your foam is strong, pour in the ¼ cup of sugar, and mix a few minutes until no longer gritty. At this point, the foam is secure enough to take on flavorings and lipids. Slowly pour in the oil over the course of about a minute while the mixer is still on high speed. It should incorporate fully, with absolutely no deflation of the foam. Once it's in, let it go another 30 seconds.You should be able to form super stiff peaks once it is fully incorporated.First, pour the soy milk and vinegar that you set aside in step 1 into the dry ingredients and mix until just incorporated. It will be very thick. Do not worry, the foam will still fold in nicely.Once the wet and dry are combined, fold in the foam/emulsion mixture. It will be nice and bubbly. Laddle onto a warm griddle and flip once the bubbles start popping, just like regular pancakes. Remove from griddle once both sides are golden.