In a large bowl whisk together cassava flour, brown rice flour, baking powder, baking soda, and salt. In a medium bowl beat eggs with a whisk. Whisk in coconut milk, oil, vinegar, syrup, and vanilla extract.
Add egg mixture all at once to flour mixture. Whisk until well combined. Batter will be thin; it will thicken as it stands.
Preheat a cast iron or nonstick griddle. Lightly oil griddle with regular olive oil. Using about ¼ cup batter per pancake, pour batter onto preheated griddle, leaving about 2 inches between each pancake.
Allow pancakes took cook until edges are nearly set, bottoms are lightly browned, and you can easily lift pancakes off the griddle using a pancake turner. Flip pancakes; cook until bottoms are lightly browned.