Add all of the ingredients to a high powered blender and blend until smooth.
Preheat a griddle or frying pan to medium high heat.
Lightly brush butter or oil on griddle and spoon out ⅛ cup of batter per pancake, leaving about 2-3 inches in between to give them room to spread out.
Allow to cook 2-3 minutes undisturbed until the edges start to look set and lightly golden and bubbles start to form on the top. Flip and allow to cook 2-3 more minutes.
Repeat with remaining batter until all pancakes are cooked and serve immediately!
Notes
LeftoversCool leftover pancakes on a cooling rack and then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or toaster.