Add all ingredients to a high-speed blender and blend until a smooth batter is formed.
Heat a heavy bottomed, non-stick pan on medium-high heat. Get it nice and hot.
Using a ⅓ cup measuring cup, scoop out the batter and pour it into the pan to form your pancakes. Let the pancakes sit until you see them bubble, about a minute. Flip and cook for another minute on the other side, lifting to peek as you go to make sure they aren’t burning. Repeat with the remaining batter, wiping off the pan between batches if you need to. Place the pancakes on a serving plate as you cook them.
Serve with 100% maple syrup, sliced bananas and berries.
Heavy bottomed non-stick pans work better for cooking these pancakes because it helps avoid sticking. Also, make sure to have your pan hot from the get-go—it helps with sticking as well. No need for butter or oil!
Feel free to use another plant-based milk to replace the soy, but try a creamy one like oat or cashew!