By An Edible Mosaic
Make the batter. Whisk together all ingredients just to combine, being careful not to over-mix. The batter will be fairly thick. For the fluffiest pancakes, let the batter rest for 10 minutes.
Get a skillet or griddle hot. Preheat a nonstick skillet over medium heat. Once hot, brush the bottom with a little coconut oil or butter.
Pour. Scoop the batter into the hot greased skillet (about 6 tablespoons per pancake), and let it spread out on its own. Turn the heat down slightly to medium-low.
Let it set and then flip. Let the pancake cook on the first side without flipping until the bubbles that form on the surface pop and the pancake looks like it’s starting to dry out a bit along the outside. Flip!