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!

Preheat a non-stick skillet or griddle over medium-low heat. Brush lightly with melted butter or use a non-stick spray to prevent sticking.

Ladle 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip the pancakes gently and cook for another 2 minutes or until the underside is golden brown.

Serve the pancakes hot with fresh berries, a drizzle of pure maple syrup, or some Greek yogurt for a healthy twist.