2// add the dry ingredients and mix. If the mixture is still very runny, add a bit more ground almond or flaxseed until you have a globby consistency.
3// add a half teaspoon of coconut oil to your pan (adds great flavor) and pour in the batter.
4// flip when browned, serve when browned on both sides.
(Makes one large pancake.)
I think there is a lot of trial and error to this type of pancake because there are a lot of different ingredients you can add to make a similar end product. My tips based on my experience of making these twice is the gobbier the batter, the better. It is really hard to flip this pancake even when the first side is already browned because the batter is made of chunky and runny ingredients that are stubborn when in the pan. They probably won't look great the first few times, but they are delicious. It's a healthy alternative to full fat pancake batter with whole milk and white flour, and they're gluten free if that type of thing matters to you. I ate mine with organic blue agave and a bit more cinnamon sprinkled on top and it was delish.