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Crack 1 large egg into a large mixing bowl then add 1 heaped cup of gluten-free self-raising flour (250g), 1 cup of milk (300ml) and a tiny pinch of sea salt.
Whisk everything together until you have a lovely smooth batter.
Drizzle ½ a tablespoon of olive oil into a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.
Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.
Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
When the pancakes are golden on both sides, remove to a plate.
Repeat with the remaining batter, adding a little more olive oil to the pan between batches, if needed.
Serve the pancakes while they’re still hot, with your favourite toppings.