1cup + 2 tablespoonsmilkI used unsweetened almond milk
Instructions
In a high speed blender, add all your ingredients and blend very well, until a smooth batter remains. Let the batter sit for 5 minutes, to thicken.
Grease a non-stick pan and heat on medium. Once hot, add scant 1/4 cup portions of pancake batter and cover the pan. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer to a large plate. Repeat the process until all the pancake batter is used up.
Serve immediately with your favorite toppings.
Notes
For even fluffier pancakes, add one teaspoon of baking powder.TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Place pancakes in ziplock bags and store them in the freezer for up to 6 months. TO REHEAT: Microwave cold pancakes for 30 seconds, or reheat on a non-stick pan.