In a large bowl, combine the gluten-free flour, almond flour, baking powder, and salt.
Whisk together the almond milk, maple syrup, oil, and vanilla.
Add the wet ingredients to the dry and mix well. Let sit for 5 to 10 minutes.
Meanwhile, heat butter or oil in a non-stick skillet over medium-low heat.
Pour ¼ cup of the batter into the skillet and cook for 2 to 3 minutes until bubbles appear on the top. Flip, and cook for an additional 1 to 2 minutes.