Add all ingredients to a blender and blend until smooth.
Heat a large non-stick skillet to medium and add enough coconut oil (or coconut oil of choice) to generously coat the surface. Measure a scant 1/3 cup of batter and pour onto the hot skillet. Cook until sides begin to firm up, about 2 to 3 minutes. Carefully flip and cook another 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.
Serve pancakes with choice of fresh fruit, chopped nuts, yogurt, nut butter, and pure maple syrup.
*You can also use unsweetened almond milk or cashew milk, but I prefer the coconut milk version.