In a blender, add all the ingredients and blend until everything until just combined. (Don’t overmix!) Depending on the flour blend you may need to add a bit more milk. If it’s on the liquidy side and not like pancake batter, place in the refrigerator for 10 minutes.
Pre-heat pan or pancake griddle and grease with coconut oil. Using 1/2 cup, scoop batter and pour into pan. Cook for about 2-4 minutes on one side, then flip the pancake and cook until golden brown or about 30 seconds.