In a high-speed blender or food processor, add all your ingredients, and pulse until a thick batter remains.
Transfer your pancake batter into a bowl and let sit for 10 minutes to thicken. If the batter is too thick, add a little extra milk of choice.
Pre-heat your non-stick pan on medium heat, and spray it lightly with cooking spray. Once hot, pour scant 1/4 cup portions of batter. Cover the pan and allow to cook for 2-3 minutes, until the edges bubble and are slightly golden. Flip, cover and repeat for 1-2 minutes.
Once cooked, serve immediately or allow to cool completely before refrigerating or freezing.
* Can sub for agave nectar. Flourless Paleo Vegan Pumpkin Spice Pancakes (Keto, Low Carb) can keep covered in the fridge for up to 3 days, and freezer friendly for up to 2 months.