Put a pan over high heat until it warms up, then reduce heat and add just enough oil to grease the surface of the pan.
Use a ladle to pour the batter into the pan. Make sure that the whole surface of the pan is covered with a thin layer of batter.
Cook for 30 seconds - 1 minute on one side then flip and cook for another 30 seconds.
Repeat with the rest of the batter.
If possible, make sure you are using a non-sticky pancake pan for these pancakes. This way you will need minimal oil to grease the pan and the pancakes will bake more quickly and evenly.
When preparing the batter and once you mix all the ingredients, it should be a little bit thicker than you would have for "regular, white flour" pancakes.
Tilt the pan to spread the batter evenly in a thin layer all over the surface of the pan.
Serving to babies – omit salt from the recipe. For 6-9 month old – cut the pancakes in the length and width of your index finger. For 9 month+ or pincer grasp – you can cut into smaller bite size pieces, the size of your pinky fingernail. You can serve these with a thin smear of nut butter (nut butters are choking hazards so be careful) and fruit mashed or cut up age appropriately.
Serving to toddlers – serve them the same as for adults, but instead of rolling them up you may want to fold them into triangles so they can grab it more easily. Also serve with nut butter and fruit.
Freezing – layer them between greaseproof paper one by one and place them in a freezable container up to 3 months. Defrost in fridge or toaster with defrost setting until defrosted but not toasted.