Sift the dry ingredients together. Add the oil and then some of the water, mixing well. Add more water as necessary to get it to look like thick pancake batter. Spread (not pour) onto a hot skillet. As soon as the edges look dry (it will not bubble) flip the pancake and cook the other side.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.