In a high-speed blender, add all your ingredients and blend until fully combined and a thick batter remains.
Allow the batter to rest for 1-2 minutes, to thicken. If the batter is too thick, continue to add more milk as needed.
Place a greased pan over medium heat. Once hot, pour scant 1/4 cup portions of batter on the hot pan. Cover the pan and cook for 2-3 minutes, until bubbles form on the edges and flip. Continue cooking until all the batter is used up.
Once pancakes are cooked, prepare your sticky cinnamon roll glaze. Melt your coconut butter and add the cinnamon. Thin out with milk and drizzle over the top.
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Notes
TO STORE: Place leftover pancakes in an airtight container in the fridge for up to 4 days.TO REHEAT: If you enjoy your pancakes slightly warm, reheat them in the microwave for a minute before eating them.TO FREEZE: These pancakes can also be frozen for up to 2 months.