Heat skillet to medium high (7 out of 10) and use non-stick cooking spray. I found that cooking spray works than coconut oil when it comes to browning the pancake, as coconut oil tends to fry it, but use whichever cooking fat works for you.

Blend the pancake ingredients and then cook them as you would normal pancakes. It usually takes about 2 minutes for the first side and 1 – 1 ½ minutes the other side to be ready. Use your judgment. (Pancakes can be tricky to master but these will cook faster than normal ones, since they are egg-based.)

Gradually mix the topping ingredients together. Use a little less almond milk for a thicker consistency. I find it easiest to mix the ingredients in a coffee mug.

Drizzle over finished pancakes and ENJOY!