In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.

Pour in the maple syrup, avocado oil, applesauce, and vanilla extract into the dry ingredients mixture. Slowly add the almond milk while whisking continuously until a smooth batter forms. Make sure there are no lumps in the batter.

Allow the batter to rest for about 5-10 minutes. This will give the ingredients time to meld together and create a lighter, fluffier texture for your pancakes.

While the batter is resting, heat a non-stick skillet or griddle over medium heat. You can lightly grease the pan with some additional oil if needed, although it's usually not necessary with a non-stick surface.

Once the pan is hot, pour a ladleful of batter onto the skillet to form each pancake. Cook for 2-3 minutes on one side, or until bubbles start to form on the surface of the pancake and the edges look set.

Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

Transfer the cooked pancakes to a plate and repeat the process with the remaining batter. Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or dairy-free whipped cream.