Toast pecans over in a hot skillet for 4-6 minutes, continuously moving around as to not burn. Cool pecans and chop roughly. In a medium-sized bowl, combine all ingredients and mix with a rubber spatula until all dry bits are gone. It’s ok if the batter is chunky, as long as no dry flour bits remain.
Heat a non-stick pan on medium high heat, and spray with non-stick baking spray. Place¼ cup of batter in pan. Heat until bubbles appear on the top, about 1-2minutes, and then flip the pancake over and cook for the same amount of time. Place cooked pancake on a serving plate. You may have to wipe the pan out, but continue to cook each pancake the same way, until no batter is left.
This recipe makes exactly 4 pancakes for each serving. 8 pancakes total. Top stack of pancakes with a dab of butter, maple syrup, and berries if desired. Happy baking!