Add the pancake ingredients to a large bowl and use a whisk to stir well, making sure to break up any lumps. Let the batter rest for 10 minutes.
Grease a skillet over medium-low heat. When a drop of water sizzles and evaporates as soon as it touches the skillet, the pan is ready to cook the pancakes. Use a 1/4 cup to scoop the pancake batter and pour it into the center of the skillet. Cook until bubbles start to form in the center of pancake.
If you'd like to add anything into your pancakes, you can sprinkle them in now, while the pancake is cooking on this first side. (Try a few freshly chopped herbs for savory pancakes, or a few fresh blueberries for sweet pancakes.)
Slide a spatula under the pancake and flip it to cook the other side. It should only need 1 to 2 minutes more of cooking at this point. Repeat with the remaining batter. This recipe makes roughly 3 pancakes, which is enough for 1 person, but you can double or triple the ingredients to make more servings.
Serve warm with your favorite toppings. I recommend using sliced avocado and salsa on top of the savory pancakes, and fresh fruit and maple syrup on top of the sweet pancakes.
Nutrition information is for the whole batch of savory pancakes. This is automatically calculated, and is just an estimate and not a guarantee.Sweet Pancakes Nutrition: 294 calories; 49 grams carbohydrates; 13 grams protein; 4 grams fat