Preheat a griddle or frying pan at medium-high heat.
Mix all ingredients in a blender. Scrape the sides and bottom of the blender and blend again to mix thoroughly.
Lightly grease or oil the griddle or pan.
Pour about 3 tablespoon of batter (smaller size pancakes will be much easier to flip) onto the hot griddle or pan. Cook until pancake is bubbling and edges are starting to look more solid. Flip over and cook until other side is golden.
Lift out of pan and place on an oven-safe plate and place it into the oven on warm (150F to 175F) to keep pancakes warm and finish any cooking in the very center of the pancake while repeating the process until all the batter is used.
Serve pancakes with butter and warmed sugar-free maple syrup.
Notes
TIP: You can also freeze the pancakes in a zippered bag with parchment paper between each pancake & defrost in the fridge and reheat in the oven during the week.*all nutritional data are estimates based on the products I used*Yield: 6 pancakes, Servings: 3, Serving Size: 2 pancakes, Amounts per serving- Net Carbs per Serving: 3g,