Mix Wet Ingredients: Whisk together the eggs, sugar, sunflower oil, and vanilla extract until pale and frothy, about 2-3 minutes.

Combine Dry Ingredients: Sift gluten-free flour, xanthan gum, baking powder, and salt in another bowl.

Adjust Consistency: Gradually add almond milk to the mixture while whisking until smooth and pourable.

Cook Pancakes: Preheat a greased skillet, pour 1/4 cup batter for each pancake, cook for 2 minutes, flip and cook until golden brown.

Serve: Stack pancakes on a warm plate and add toppings like fruit, dairy-free butter, and maple syrup.