Plan on one batch making 3 small pancakes or 2 normal-sized pancakes, and scale up if needed. The smaller size matters because this batter is delicate and much easier to flip cleanly.

Whisk the egg in a medium bowl for 1 to 2 min until it turns pale and foamy, then mix in the baking powder, the vanilla extract if using, and sweetener if you want a sweeter pancake. The egg should look lighter and a bit frothy, which means you’ve added air for a fluffier texture.

Whisk in the nut butter until the batter is completely smooth. It should look runny, almost like heavy cream, and that loose texture is normal for the flourless version.

Heat a nonstick skillet over medium heat and add a small pad of butter or a little oil, then spoon in about 2 scant tablespoons of batter per pancake. Keep the pancakes around 2 to 3 inches wide so they hold together better when you turn them.

Cook over medium heat until the edges look set and bubbles appear across the surface, then flip and cook the second side until lightly golden. These brown quickly, so watch closely and test one first if your stove runs hot.

Serve the pancakes right away with any toppings you like. They’re best when warm, soft, and freshly cooked.