Gently whisk eggs in a large bowl.
Add remaining ingredients and whisk to combine. Rest for 5 minutes.
Preheat a large wide frying pan and add a small amount butter/ghee and swirl in pan to coat. Spoon small rounds of batter into pan. Cook for 1-2 minutes or until bubbles appear on the surface. Turn and cook other side 30 -60 seconds or until cooked through. Transfer to a plate. Cover with a clean towel to keep warm whilst cooking the remaining pancakes. Serve as preferred
Store in an airtight container in the fridge for up to 4 days.
Read through the blog post for both serving suggestions and additional flavour variations.
This recipe makes approximately 12 medium size pancakes. A serve is 1/6th of whatever yield you make.
Serving: 1serve | Calories: 239kcal | Carbohydrates: 6g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 48mg | Potassium: 175mg | Fiber: 3g | Sugar: 1g | Vitamin A: 158IU | Calcium: 113mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 3g