Heat a tiny bit of rice bran oil in a large, non-stick frypan over low-medium heat. Spoon batter into the frypan (each pancake will be 2 tbsp batter, try to cook 3 at a time). Fry for 2 mins (you will see little bubbles form on the top) then flip and fry for a further 1 min. Keep warm.
Repeat with remaining batter, then serve pancakes warm with whipped cream and a drizzle of maple syrup.