Use a ladle and ladle the mixture into a non stick pan (or lightly grease a pan with coconut oil if you don’t have nonstick) on low to medium heat. Let it cook on the first side for about 2 or 3 minutes and just keep checking to see if they’re “flip-able” yet like regular pancakes. They’ll need a little extra time on each side than regular ones because of all the added ingredients.

Lastly, heat 1/4 cup unsweetened vanilla almond/cashew milk in sauce pan and add a heaping tablespoon of nut butter (I used Sunflower butter) whisk together and drizzle on top of pancakes. The sunflower seed butter is optional, I think it tastes so good!