Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium low, then decrease to low later so that my pancakes don't burn.
Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).
**If you'd like, you can sub out the coconut milk with almond milk or regular milk, but it's important to add a 1 tablespoon of melted butter or oil to the batter to make sure the pancakes do not dry out. The coconut milk has a little fat which helps to keep the pancakes fluffy.