Grease the frypan with coconut oil, butter or leave it if it's a nonstick pan.
Spoon tablespoonfuls of the mix into the frypan.
Cook until it bubbles, then flip and cook until golden.
Freeze well.
Notes
These pikelets will keep well for 3 days in the fridge. Serve cold or warm.Alternatively, freeze flat on a tray and then transfer to a container for up to 3 months.