Stir together flours, water, and vinegar in a glass bowl. Set on the counter or in oven with only the light on overnight or for 24 hours at the most. Dough should be bubbly, especially inside.
In a separate bowl, beat the eggs, salt, olive oil, and baking soda. Stir into batter. Batter should be fluffy.
Pour onto buttered griddle set at medium-high heat and flip when bubbles pop and leave holes. Serve with grade B maple syrup, applesauce, or blueberry sauce.
Recipe excerpted from Secrets of Gluten-Free Baking: Delicious Whole Foods Recipes by Jillayne Clements (Cedar Fort, 2013), with permission from the publisher.