Place all ingredients except butter 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.
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.