In a bowl add all the dry ingredients and mix well. In a blender or food processor, blend all the wet ingredients until smooth and homogenous. Add the wet ingredients to dry ones and combine well using a whisk. It should be smooth and have no lumps, if not continue whisking. Transfer to a jar from which you can easily pour.
Heat a non-stick pan on medium heat. Use the largest pan you have to be able to cook 2 to 3 pancakes at a time. Make sure the pan is hot, add then a little bit of coconut oil to grease it. Pour in the equivalent of roughly 3 tablespoons of the mixture per pancake. Now it’s very important to be patient and not touch the pancakes for roughly 2 minutes – at this point you should see some bubbles forming on top of the pancakes. Using a spatula, turn the pancakes. Once turned, cook for another minute or so on the other side. Transfer to plate.
Add again some coconut oil to the pan on medium heat and repeat the same operation until you have finished the mixture.
Serve with coconut yoghurt, sliced bananas, blueberries, pecans and drizzle some maple syrup.