- The batter should fall off a spoon in thick, sticky drops rather than run like a crepe batter. If it’s too thin, add a tablespoon of flour. If it’s too thick, loosen with a splash of soy milk.

- Don’t overmix once the wet and dry ingredients are combined. A few small lumps are fine and will help keep the pancakes fluffy.
- Cook over medium heat. If they brown too quickly, turn the heat down slightly so the middle cooks through properly.

- Keep cooked pancakes warm on a low temp in the oven and loosely cover with foil so they don’t dry out while you finish the batch.

- You can use decaf or slightly less espresso if you want a milder coffee flavour, or less caffeine.

- The pancakes can be made earlier in the day and reheated gently in the oven. The whipped topping is best made fresh but will keep in the fridge for a few hours.