In a large bowl, combine 1 cup of mochiko, 2 tablespoons of sugar, 1 teaspoon of baking powder, and a pinch of salt. Mix thoroughly with a whisk until well blended.

In a separate bowl, whisk together 1 cup of almond milk, 1 beaten egg, and 1 teaspoon of vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients and stir gently until a thick, lump-free batter forms.

Preheat a nonstick skillet or griddle over medium heat and lightly grease the surface to prevent sticking.

Scoop about ¼ cup of pancake batter onto the preheated skillet and gently spread it into a small circle.

Cook the pancake for about 2–3 minutes, watching for bubbles to form on the surface, then flip and cook for an additional 2–3 minutes until golden.

Remove the pancakes from the skillet, serve immediately with toppings of your choice.