Sift quinoa flour, potato starch and McKenzie's Baking Powder into a large bowl. Stir through the sugar. Make a well in the centre and add the eggs, milk and vanilla essence and whisk until smooth (batter will be thin).
Heat a large non-stick frying pan over a medium heat and brush pan with a little butter. For each pancake, laddle 1/4 cup of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pancake over and cook for another minute or until cooked through. Transfer to a plate and keep warm while cooking the rest of the pancakes.