Set out two large bowls. In the first bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
In the second bowl, whisk together the buttermilk, egg, olive oil and vanilla extract.
Add the wet ingredients to the dry ingredients and stir gently to combine. Be careful not to overmix; a couple of small lumps are okay.
Put aside the batter to rest somewhere cool and dry, ideally for 30 minutes.
When ready, heat a non-stick pan with a flat base over a medium heat. Grease it with a little olive oil using a pastry brush.
Using a ladle, pour 1/4 cup of batter onto the pan.
Cook the pancake for a minute or two and when bubbles start to form on the surface, flip over and cook until golden brown and easy to remove with a spatula.
Repeat until all the batter is used.
Arrange the pancakes in a stack on a plate and drizzle with honey, maple syrup or any topping you and your family enjoy.
