Add all ingredients in the order listed into to the blender and blend until smooth, scraping down the sides and continuing to blend as needed.
Heat a skillet over medium heat and add about 1 tbsp of coconut oil. Once it’s warm, lower the heat to medium-low and pour about 1/4 cup of the batter onto the skillet (I can usually fit 3 pancakes onto my skillet).
Cook for about 3 minutes covered, then flip the pancake and cook for another 2 – 3 minutes uncovered.
Continue to do this until all of the batter is used.
Enjoy the pancakes on their own or with some fresh fruit.
Store the leftovers in an air-tight container in the refrigerator for 3 days or in the freezer for a longer period of time.