In a bowl, whisk together mix and spice. In a separate bowl, gently beat eggs. Add eggs, milk and oil to large bowl; stir just until mixed.
Heat a large non-stick fry pan or griddle over medium heat; lightly brush with melted butter or oil.
Working in batches, pour batter, scant 1⁄4 cup at a time, into pan (don’t crowd pan or it will be too tricky to flip them!).
Cook until bubbles appear on top, about 3 min. Flip and cook until bottoms are golden brown, about 1–2 more min. Transfer to a Sheet Pan lined with two Cooling Racks; keep warm in preheated 250° F oven until ready to serve.
Per serving (2 pancakes): Calories 300, Fat 11 g (Saturated 4 g, Trans 0.2 g), Cholesterol 75 mg, Sodium 460 mg, Carbohydrate 42 g (Fiber 3 g, Sugars 4 g), Protein 7 g.
Use melted coconut oil for easy frying and great flavour.