In a large bowl, add together the rice flour, potato starch, tapioca flour, sugar, baking powder, baking soda, salt, and xanthan gum. Mix the dry ingredients to combine. Into the same bowl add 2 eggs, almond milk, and canola oil. Beat the batter until only a few lumps remain. Coat a skillet with nonstick cooking spray, then place the skillet on medium heat. Once the skillet is hot enough, spoon the pancake batter onto the skillet. Cook the pancakes until bubbles appear on the wet surface. Once these bubbles appear, flip pancakes and cook until golden brown.