Step 1

In a large mixing bowl, combine all ingredients; stir well.

Step 2

Heat a griddle or nonstick skillet over medium heat. Add a teaspoon of butter or coconut oil (may also use cooking spray) to the surface. Once melted and/or hot, swirl around to coat the bottom of the pan.

Step 3

Spoon batter (using a scant ¼ cup per pancake) into the skillet. Cook for 2-3 minutes or until small bubbles appear on top surface of the batter. Flip over and cook for an additional 2-3 minutes, until the pancake is golden brown. Remove the cooked pancakes from the skillet and keep warm. Repeat until all of the pancake batter is used up.

Step 4

Store leftovers in the fridge for up to 3 days. To reheat: microwave for 30 seconds or use a toaster or toaster oven to warm them.