Combine all of the ingredients in a blender and blend until smooth.
Preheat your pan or griddle over medium-low heat and lightly coat with nonstick cooking spray.
Scoop the batter, a tablespoon at a time (I like to use a small cookie scoop), onto the hot pan. Let cook for 3-4 minutes, or until the edges start to look cooked, and the pancakes are firm enough to flip.
Flip the pancakes and cook for 1-2 minutes on the second side, or until cooked through.
Serve with butter, maple syrup, peanut butter, etc.
The pancakes freeze and reheat well. Wrap small stacks tightly in plastic wrap, then place in a plastic freezer back or airtight container to freeze.