Combine all ingredients in a high-powered blender until thick and creamy. It should be thick, but easily pourable. If too thick, add a tbsp of non-dairy milk at a time. If too thin, add a couple tbsp of flour at a time until desired consistency. The consistency you obtain will yield a flatter or more thicker pancake. At this time, fold in any desired additions (blueberries, chocolate chips, etc).

Preheat a large skillet over medium-low and grease with vegan butter (I highly recommend butter, it adds a delicious taste to the pancakes!). Pour in ¼ cup of batter and spreading it into a circle. Cook pancake for about 1-1.5 minutes until edges become matte and bubbles form. Flip and cook on other side for 30-45 sec until golden brown.

Top with desired toppings (as recommended above).