Place the flour and Natvia in a bowl, sprinkle with ½ tsp. sea salt and stir to combine.
In another bowl, whisk almond milk and vinegar together until bubbles appear. Sit for 2 minutes.
Add the flour and sweetener and whisk to combine.
Rest for 5 minutes (allowing time for the gluten in the flour to relax and the starch grains to swell, this is essential for light and fluffy pancakes).
Heat a non-stick frying pan over a medium low heat.
Using a ¼ cup measure, pour the batter into the pan.
Cook for 3-4 minutes or until small bubbles form on the surface of the pancakes, then flip.
Cook the opposite side for 1-2 minutes more.
Repeat. Serve immediately.