In a high speed blender, add all your ingredients and blend well, until a smooth batter remains.
Place a greased non-stick pan over medium-hot heat. Once hot, reduce to medium heat. Pour scant 1/4 cup portions of the pancake batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Repeat the process until all the pancake batter is used up.
Serve pancakes immediately, or allow them to cool completely.
* If you don't follow a keto diet, you can use all purpose flour. These pancakes are not sweet. You can add 4-5 drops of liquid stevia if you'd prefer sweet pancakes. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.