1. 1. Whisk Dry Ingredients Together: In a large mixing bowl, combine the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Whisk them thoroughly to ensure all ingredients are well distributed and there are no lumps. This step is crucial for even rising.

2. 2. Combine Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, large egg, milk, melted butter (or coconut oil), and vanilla extract until smooth. Make sure the butter or oil isn’t too hot, as it could scramble the egg.

3. 3. Mix Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. 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, especially with gluten-free flour.

4. 4. Heat Your Griddle or Pan: Place a non-stick griddle or large frying pan over medium heat. Lightly grease it with a little butter or coconut oil. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

5. 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 bubbles appear on the surface and the edges look set. The underside should be golden brown.

6. 6. Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, greasing the pan as needed between batches.

7. 7. Serve Immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite toppings.