Add all of the ingredients except the egg, baking soda and apple cider vinegar to the blender. Blend until smooth. Add the egg, baking soda and apple cider vinegar and pulse to combine.
Let batter sit for 5-10 minutes. Meanwhile, preheat a griddle to 400°F.
Scoop ¼ cup batter onto griddle per pancake and cook 2-3 minutes until golden. Flip and cook 1-2 additional minutes.
Serve hot with desired toppings.
Notes
LeftoversAllow leftover pancakes to cool completely on a wire rack. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a toaster or microwave.