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 2-3 minutes.
Once cooked, serve immediately.
TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 5 days. TO FREEZE: Place pancakes in a shallow container or ziplock bag and store in the freezer for up to 2 months. TO REHEAT: You can either reheat the pancakes in the microwave (30 second spurts until warm) or on a non-stick pan.