1. In a medium bowl, sift together the tapioca flour, corn flour, white rice flour, and baking powder. Whisk in the flaxseed meal and sugar, and set aside.
2. In a separate bowl, whisk together the buttermilk, egg, vegetable oil and vanilla.
3. Add the dry ingredients to the wet ingredients and whisk until just incorporated.
4. Heat a large nonstick skillet over medium heat. Gently ladle 1/4 cup batter into the pan and cook for the 2 to 3 minutes, until golden brown. Flip over and cook until golden brown. Serve with maple syrup.