1.)Heat your griddle or a nonstick pan over medium heat.   The pan will need to be hot when you pour your pancakes, so let it heat while you make the batter. 🙂

2.) Put all ingredients in a bullet or blender.  Blend for 15 seconds until smooth.   Scrape down the sides and re-blend for a few more seconds if needed. Let batter rest for 15-30 seconds  before pouring. It gets thicker as it sits(because of the psyllium husk), so if you’re not going to pour it right after resting for 15-30 seconds, then you will need to add extra water most likely before pouring.  I’d suggest blending right before pouring to prevent issues with thickness. If using a blender instead of a bullet, pour batter into a cup after blending so it is easier to pour onto your griddle.   

2.) Once the griddle is HOT (it must be hot or they won’t cook right), grease with oil or butter and pour pancakes.   Cook until bubbles form and one side is golden brown, then flip.     Continue for all pancakes. Since the batter gets thicker as it sits, you may need to put a few teaspoons  of extra water(enough to make it pourable or scoopable and mix well with a spoon for the last few pancakes if you’re cooking them 1-2 at a time.    Use a spoon to get the remaining batter out if it’s getting thicker from resting (just smooth the batter with a spoon on the griddle).    Feel free to add sugarfree chocolate chips or blueberries to the batter after pouring!

3.) Refrigerate leftover pancakes, or place in the freezer between pieces of parchment paper. Heat up in the microwave for 20-30 seconds.   They should keep in the fridge for 3-5 days.