I like to make these pancakes small (silver dollar-size). If you want to make these a bit larger you can scoop out about 2 tablespoons of batter instead of 1 tablespoon. Then spread it around by either tilting the skillet, or spread it around when pouring the batter on to the skillet. I also love using maple syrup as the sweetener for this recipe. If you're finding the batter too thick you can thin it out with a tablespoon or so of water or dairy-free milk. I store leftovers covered in the refrigerator for a week or so. Readers have confirmed that you can seal and freeze them for a few months.For low carb, replace honey with the equivalent low carb sweetener plus 2 tablepsoons of water or milk. Or, you can use low-carb maple syrup.