In a large mixing bowl, combine 1 cup of gluten-free self-raising flour, 2 teaspoons of gluten-free baking powder, and 2 tablespoons of sugar. Whisk together until well blended, ensuring there are no lumps.

In a separate jug, crack open 2 large eggs and add 300 ml of your choice of milk. Whisk until smooth and frothy.

Create a well in the dry ingredients and pour in the wet mixture. Combine until just mixed, leaving a few lumps.

Preheat your non-stick frying pan over low to medium heat with a light coating of oil.

Test the heat with a spoonful of batter; if it sizzles, it's ready.

Pour approximately 1/4 cup of batter for each pancake. Cook until bubbles form, about 1-2 minutes.

Flip each pancake when bubbles appear, cooking for another 30 seconds to 1 minute until golden brown.

Remove pancakes from the pan and serve warm with your favorite toppings.