Add all ingredients for the pancakes to a blender in the order in which they appear on the ingredients list. Blend just until combined
Heat a large non-stick skillet over medium heat and add enough coconut oil, avocado oil, or olive oil to generously coat the surface (1 to 2 tablespoons).
Once the skillet it all the way hot, measure 1/4 cup of pancake batter and pour onto the hot skillet. Cook until the sides begin to set up, about 2 to 3 minutes. Carefully flip and cook another 1 to 3 minutes, or until pancakes are cooked through. Repeat for remaining batter.
Serve pancakes with sliced banana, blueberries, pure maple syrup, and hemp seeds (or your choice of pancake toppings).
*Use any unsweetened non-dairy milk. Canned coconut milk works great here!