When you use regular flour it has gluten and you rest the batter so it relaxes and becomes more tender after you've mixed it up. With these pancakes there is no gluten so you can get straight on with cooking them.
I would imagine rice milk would be fine. I'd just use a couple of tablespoons less if it's really, really thin like water consistency. I've never bought rice milk so have no idea how thin it is. Hope that helps!

Well since writing to you I've acquired the gluten-free corn flour, gotten the flu, am nearly recovered, but now have developed a soy allergy :(

That being said, I've switched to rice milk and it's tastes nice in my cereal but it does seem "thinner" than soy milk.

I haven't had a chance yet to use rice milk in any cooking or baking recipes yet.

Do you think rice milk would work as the "unsweetened milk of choice" for this recipe? (I cannot sub almond or cashew milk because of my nut allergy. I might could do oat milk if I can find gf certified oat milk. Hemp and pea milk are just too weird IMHO.)

Also, just because I'm curious and your kitchen science-y explanations are so interesting, why is there no resting period at all for this pancake batter?

For reference in the post above you said:

"Unlike most pancake recipes, there is no resting time for the batter. It really is a case of mixing the ingredients together and cooking the pancakes immediately."

Thanks and have a lovely New Year.

Mel,
Alas, the BRM gf corn flour was not at the store, someday soon I hope!

You are such a rockstar for replying to comments in such a timely manner and for leaving such lengthy feedback. Your comments and advice are much appreciated. Thank you so much.

Spooning into the cup and leveling off is definitely how measuring flour should usually be done, but with this, I scoop it in and pack it down tight with a spoon until I can't possibly fit anymore into the cup. That's what I mean by a packed cup here. I've just clarified that in the recipe too in case anyone else isn't sure what I mean.
165g is definitely 5.8 oz or 0.36 lb. I personally like using grams when creating recipea because they allow you to be very, very precise when measuring. More precise than ozs or lbs can be.
In this case, it wouldn't hurt to go to 6 oz of corn flour if that is easier to measure on the scale as the difference is negligible and it will just make the batter a tiny teeny bit thicker.
Converting the weights from grams to oz shouldn't make a difference, unless of course it was a recipe using fl oz (fluid ounces) to measure volume and not straight ounces that measure weight. Those 2 can be very different.
I really hope you enjoy the pancakes!

With that being said, I have a question about the measurements. On the back of the BRM mill bag (on their site) they have 1/4 cup weighing in at 31 grams which would be 124 grams for 1 cup. You call for 165 grams, a very packed cup of corn flour.

I always spoon in my flour and level off with a knife but that's definitely not packing in the flour.....

I do have a scale but it only does ounces and pounds and not grams. Would your 165 grams be equivalent to 5.8 ounces? That's what google tells me but I always end up with recipe troubles when I convert grams to ounces. I definitely want to end up with lovely pancakes like you made and not thin crepes which could happen if I don't get the measurements right.

Any advice for me?

Such a bummer to hear that my food processor won't finely grind the medium ground cornmeal into a powder. (Thankfully I didn't buy it.) I was also hoping to make my own oat flour by whirring up BRM old fashioned oats in my food processor, it sounds like maybe that won't work either? :(

I have checked a few stores but not Walmart. I didn't even know Walmart carried BRM stuff in the stores. I'll have to check online and see if my local store carries the corn flour. Many thanks for your detective work! (Our local healthy/hippie store surprisingly does not carry it)

Hi Beth. Sorry you're having issues finding it. Bob's Red Mill does make corn flour as well as the masa harina one. It looks like this https://www.bobsredmill.com/shop/flours-and-meals/gluten-free-corn-flour.html . Maybe try a different store. I just checked the USA Walmart and they carry it so hopefully your local one does. I find that it's usually in the "healthy food" aisle at ours. Failing that Amazon sell it plus several other brands too.
You can make it yourself though as you read, but a food processor won't do it. You need a high powdered blender to get it fine enough. Hope that helps!

I've been looking in my area (USA) and I can't find the corn flour anywhere -- all I can find it BRM corn flour/masa harina as it has the lime ingredient in it.

Thankfully I have found BRM medium ground corn meal -- you mention above we can make our own corn flour from it by whirring it around in a blender. I don't have a blender but I do have a small Kitchen-Aid food processor. Do you think that would work?

Thank you Dianne. I'm really pleased you all enjoyed them!