Whisk all ingredients together in a bowl until smooth. The batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. If you like your pancakes fluffier, you’ll need less liquid, if you like them a bit flatter, add more. (You will especially find the need to do this as the batter gets down towards the bottom because it has had time to thicken up, thanks to the Pysillium Husk.)
Preheat a pancake skillet (or cooking vessel of choice) on the stove over medium heat. Add about 2 tsp. of Coconut Oil before adding your first round of batter.
Drop the batter onto the hot pan and form into circles. I like using a ¼ measuring cup for this, so the pancakes are all even in size.
Cook for about 2-3 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side.
Repeat with the rest of the batter.
Enjoy!
