1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the protein powder, gluten-free all-purpose flour blend, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This ensures consistent leavening and flavor throughout your pancakes.

2. Mix Wet Ingredients: In a separate, smaller bowl, whisk the egg, unsweetened almond milk, maple syrup (if using), and vanilla extract until well combined. The mixture should be smooth and uniform.

3. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will lead to fluffier pancakes. Overmixing can develop the gluten in the flour (even gluten-free flour can become tough) and result in dense pancakes.

4. Add Melted Fat: Gently fold in the melted coconut oil or butter. This adds moisture and helps with browning. Again, mix just until incorporated. The batter should be thick but pourable. If it seems too thick, add an extra tablespoon of milk at a time until it reaches a good consistency.

5. Heat the Griddle: Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease it with a little extra coconut oil or butter. The key is medium-low heat to ensure the pancakes cook through without burning the outside.

6. 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. Flip carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.

7. Serve Immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite toppings. You can keep cooked pancakes warm in a low oven (around 200 F / 95 C) while you finish cooking the rest of the batch.