Combine the dry ingredients in a large bowl, add milk, honey (or agave if you’re vegan, but I used date syrup). Mix well. The mixture should be smooth but a tad ticker than the regular batter.

Put the frying pan on low heat. If your pan is with reliable non-stick coating, you won’t be needing frying oil. Otherwise you should add a few drops for each pancake. Coconut oil makes for a wonderful taste, so if you have some don’t hesitate to use it instead of other vegetable oil ?.

The pancakes should be smaller because they’re thicker and more difficult to flip without breaking. I used a small ladle and made pancakes about 12-15 cm in diameter. Cook on each side for about 20-30 seconds. You should be quick with the flipping, otherwise you’ll end up with a couple burnt pancakes like I did...

Garnish according to your taste. I served mine with date syrup, banana and walnuts.