Combine all wet ingredients except for the honey in a bowl or mixer and beat until well combined.

Stir together the dry ingredients in a separate bowl. Add dry ingredients to the bowl with the wet ingredients, and mix until all of the clumps are out. If you are adding honey, do so now (I always have more success with the honey not clumping up if I add it after the dry ingredients are in).

Allow batter to sit for about 10 minutes.

Heat a large skillet over medium-low heat. Place a dollop of butter or a teaspoon of coconut oil in the skillet and spread it around.

Measure a scant 1/4 cup of pancake batter and pour onto the hot skillet. (Note: I suggest making small pancakes because they are much easier to flip when they are small. The flipping process requires some finesse, as these pull apart easily – they take a little more care than the standard pancake).

Cook 5 to 7 minutes (true story!) before carefully flipping to the other side. Allow pancake to cook an additional 3 to 5 minutes, until cooked through.

Repeat for remaining batter, and serve with your favorite toppings!