1. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

2. Mix Wet Ingredients: In a separate medium bowl, whisk together the gluten-free sourdough discard, egg, milk, and melted butter or oil until well combined. The mixture should be smooth.

3. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a whisk or spatula until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes. The batter should be thick but pourable.

4. Heat Your Griddle: Place a non-stick griddle or large frying pan over medium heat. Once hot, lightly grease it with non-stick cooking spray or a small amount of butter. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, it’s hot enough.

5. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface of the pancakes. The edges should look set before you flip them.

6. Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until they are golden brown and cooked through.

7. Serve Immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite toppings. You can keep cooked pancakes warm by placing them on a wire rack in a low oven (around 200 F) while you finish cooking the rest of the batch.