Start by preheating a pan or griddle over medium to medium-low heat.
In a bowl whisk together the egg, oil, sugar, salt and vanilla extract. Then, pour in the milk and mix to combine.
Add in gluten free flour and baking soda and whisk until fully combined. Then let batter set aside for a few minutes to thicken up. *This is important as the flour will absorb the milk and it will thicken after a few minutes, if you use the batter immediately after mixing, it will be very thin.
Place pancake batter in a greased pan and cook until you start to see bubbles starting to form on the pancake. Flip the pancake and cook for about 2-3 minutes or until cooked through. Repeat until all batter is used.
