Add all the ingredients to food processor/blender and blend until smooth. Let batter sit for 5-8 minutes.
Heat a pan or griddle over medium to medium-low heat. Coat pan with butter or oil. Drop 1-2 tablespoons of batter into the pan. Cook until lightly browned (about 3 minutes) then very carefully flip. Cook for another 2-3 minutes
Serve as is or with topping of choice .
Texturally, these are very moist. Therefore, be gentle when flipping over. Otherwise they will break.
If the bottoms start to brown too much before they are set, lower the heat.
Allow to cool COMPLETELY. The pancakes will firm up beautifully as it cools.
Store in an airtight container for 3-4 days in the fridge. Warm slightly before serving (no more than 15 seconds in the microwave). Store in the freezer for up to 3 months