Place all ingredients except butter/EVOO into TM bowl and blend 8 sec/speed 8. Scrape down sides of bowl and repeat.
Allow mixture to stand for about 10 minutes while you heat a non-stick frying pan on a medium heat. (Induction 6).
Dollop butter into the frying pan and allow it to melt and sizzle.
Pour or scoop the pancake batter (about 1/2 cup at a time) onto the surface of the pan and cook until golden on both sides. Increase heat only slightly if necessary.
Repeat with all remaining batter. This should yield about 5-6 pancakes.
You need to be very gentle with these when turning so as not to deflate them.
To keep it low carb we served the pancakes with raspberries and blueberries, some coconut cream and just a sprinkling of cinnamon.
They would be equally awesome with some smashed avocado, crispy bacon and poached eggs.