Pre-heat your skillet to medium heat while you blend the pancake batter.
Put 1 tablespoon of apple cider vinegar into your high-speed blender or regular blender, and then fill the blender to the 1 cup mark with coconut milk.
Put the rest of the pancake ingredients into your high-speed blender or regular blender, and blend for 30 seconds on high. If you are not using a high-powered blender, you may need to blend longer.
Use coconut oil or olive oil to lightly grease the skillet, and use the blender container to pour the pancake batter right onto the heated skillet. Cook the pancakes just like regular pancakes – when you see the bubbles, and that the sides of the pancakes are looking more “set,” you can flip them. This takes a minute or so. Then cook the pancakes on the other side until golden brown and cooked through – this takes a couple minutes.
Put your cooked pancakes onto a wire rack to cool while you work through the rest of the batter. To freeze the pancakes, let them cool completely, and store them in a freezer bag.