Slightly grease the griddle using a piece of absorbent paper covered with 1/2 teaspoon of coconut oil or vegetable oil.
Scoop 1 tablespoon of batter, this will make one pancake. Repeat, leaving a 1 thumb space between each pancake as they will expand slightly on the hot griddle.
Cook for 2-3 minutes on one side, you know it's cooked when the sides start to set and the center of the pancakes dry out. Be careful, the border must be set before flipping over or they will be too fragile and break.
Slide a kitchen spatula under the pancake, flip over and cook for an extra 30-45 seconds.
Store on a rack until all the pancake batter has been cooked. This recipe makes about 12 small pancakes.
Store in the fridge in an airtight container and rewarm on the griddle the next day. You can also rewarm pancakes into the toaster.