In a high speed blender, add all your ingredients and blend very well, until a smooth batter remains. Let the batter sit for 5 minutes, to thicken.
Grease a non-stick pan and heat on medium. Once hot, add scant 1/4 cup portions of pancake batter and cover the pan. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer to a large plate. Repeat the process until all the pancake batter is used up.
Serve immediately with your favorite toppings.
TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Place pancakes in ziplock bags and store them in the freezer for up to 6 months. TO REHEAT: Microwave cold pancakes for 30 seconds, or reheat on a non-stick pan.