Prepare the dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, cane sugar, baking powder, and sea salt until well combined.
Prepare the wet ingredients: In a separate small bowl, beat the egg and then whisk in the almond milk, melted butter, and vanilla extract until the mixture is homogenous.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Let the batter rest for 5 to 10 minute to allows the baking powder to activate. This will make your pancakes fluffy!
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Let the batter rest for 5 to 10 minute to allows the baking powder to activate. This will make your pancakes fluffy!