Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine gluten-free pancake mix, room temperature butter, and sugar in a bowl.

Mix until the mixture is crumbly.

Add milk and almond extract to the mixture.

Mix until fully incorporated and the dough is sticky.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.

Use the back of a teaspoon to make a shallow indentation in the center of each dough ball.

Fill the center of each indentation with a teaspoon of raspberry jam.

Bake in the preheated oven for 10-12 minutes, or until lightly browned.

Let the pastries cool completely.

In a separate bowl, combine confectioners' sugar, milk, vanilla extract, and almond extract.

Mix until smooth to make a glaze.

Drizzle the glaze over the cooled Danish pastries.