Spelt pancakes attempt 2

My first whole grain pancakes were so well received that I decided to do it again, also because it's so easy and fast. Here is my improved results on the same recipe, scaled for one person.

Recipe: Spelt pancakes (3 pancakes for one person)

Ingredients:
- 1/2 cup whole spelt flour
- 1/2 tp white sugar
- 3/4 tp baking powder
- 1/4 tp salt
- a little less than 1/2 cup cold 1% milk
- 1 tp vanilla

Procedure:
1. Mix all the dry ingredients together. Thoroughly mix. Then add milk and vanilla. Stir to form a homogenous batter. Then allow the batter to rest for 15 minutes. May place in fridge until use.
2. Heat a non-stick pan on medium-low to medium heat until warm. Spray with oil. Rub off excess oil. Then pour batter into pan. About 3 TB of batter per pancake.
3. When cooking one side of the pancake, bubbles will form on the top. Then the bubbles will burst while the bottom side becomes cooked.
4. Flip when the bottom side is solid. Cook the other side until solidified. Then remove from pan and cover to keep warm and moist until serve.

Results:
Pancake 1
9:19:18am, pancake 1 batter poured on pan:

9:19:48am, pancake 1 batter bubbling:

9:20:43am, pancake 1 batter bubbles bursting:

9:25:34am, pancake 1 flipped:

9:25:43am, pancake 1 flipped again, done:

Pancake 2
9:26:34am, pancake 2 batter poured on pan:

9:27:15am, pancake 2 batter bubbling:

9:27:59am, pancake 2 batter more bubbling:

9:29:03am, pancake 2 bubbles disappearing:

9:31:32am, pancake 2 flipped:

9:33:52am, pancake 2 flipped again, done:

Pancake 3
9:36:22am, pancake 3 batter:

9:39:36am, pancake 3 flipped:

All pancakes:
9:43:20am, all pancakes reheated before serving:

Observations:
1. Perhaps this time the cakes are a little too pale compared to my first experiment.
2. I forget about the butter this time.
3. I keep the pancakes moist by covering them with a plate. It seemed fine to eat.