Add all of the ingredients to a blender and blend until smooth. Allow the batter to rest in the fridge 10 minutes as the skillet heats up.

Heat a skillet over medium heat. Add butter or coconut oil to the skillet. When the butter is completely melted add the pancakes, scooping 1/4 cup at a time.

When tiny bubbles begin to form flip the pancake. Add additional butter or oil as needed.

Serve with butter and keto-friendly syrup.