Mix together the flour and salt in a large bowl, make a well in the centre, add in the egg and whisk into a paste.
In another bowl mix together the almond milk and vanilla extract.
Then slowly add a little bit of this milk mixture into the paste whisking well before adding in some more. Continue till all the milk is whisked in and the batter is smooth.
Heat your pancake on low medium heat and melt a bit of butter in it.
When the butter starts sizzling add in about 2-3 tbsp of the batter mixture (depending on the size of your pan) and swirl the mixture until a thin layer coats the pan.
Cook for about 30 seconds until the edges and parts of the pancake is crisp.
Then flip and cook for up to 30 seconds.
Keep pancake warm in oven till you have finished cooking the rest.