In a large mixing bowl, whisk together your gluten-free flour blend, baking powder, and a pinch of salt until fully combined.

In a separate bowl, combine almond milk, maple syrup, apple sauce, and vanilla extract. Whisk until well blended.

Pour the wet mixture into the bowl with the dry ingredients, and stir until just unified.

Heat a non-stick skillet over medium heat for about 3-4 minutes. Pour in ¼ cup of batter for each pancake.

Cook until small bubbles appear on the surface, around 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

Stack pancakes on a plate while warm, serve immediately with toppings like maple syrup, fresh fruit, or nuts.