Instructions

1. Preheat skillet, griddle or griddle pan over medium to medium-high heat.  ( I use a large stand-alone griddle set at 350F.)
2. Place all ingredients in high-powered blender in the order listed. 
3. Pulse on high, or blend on batter setting (if your blender has one), until mixture is combined and smooth.  (You may need to scrape the corners a little.)  If your batter is a little thick, you can add another tablespoon or two of milk until you reach your desired consistency.
4. Pour batter into skillet or onto griddle, about 1/4 cup per pancake.  This will make pancakes that are approximately 4 inches in diameter.
5. Cook pancakes until they are bubbly and the sides are firm.  Turn and cook on other side until golden brown.
6. Serve with butter and additional syrup, or top with fruit spread.

To freeze:

1. Lay pancakes in a single layer on a large sheet pan and freeze for 2-4 hours (or overnight) before later placing in ziptop freezer bag(s).  This helps keep them from sticking to each other and makes it easier to pull just a couple out of the bag when needed while leaving the rest in the freezer.

To reheat:

1. Remove frozen pancakes from freezer bag.  Place on microwave-safe plate, and heat in microwave for 45-60 seconds for 3 pancakes.  Or toss them in your toaster for a fun toasty treat!