Measure 300 ml (1 1/4 cups) of soy milk, add 30 ml (2 tbsp) of apple cider vinegar. Let sit for 5 minutes.Heat 35 g (1/4 cup) of black sesame seeds, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender.Mix the soured soy milk with 5 ml (1 tsp) of vanilla extract and the ground black sesame seeds. Blend until you get a smooth grey liquid.In another bowl, mix 130 g (1 cup) of rice flour, 1.25 g (1/4 tsp) of salt, 2.5 g (1/2 tsp) of baking powder, 1.25 g (1/4 tsp) of baking soda and 15 ml (1 tbsp) of whole cane sugar together.Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can.Heat up non-stick pan at medium heat, add 15 ml (1 tbsp) of canola oil. Spoon about 60 ml (1/4 cup) of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top.Repeat for the rest of the pancake mix.