Combine all ingredients in a food processor or blender and process until you no longer see cottage cheese chunks. Different flour and coconut milk brands are different, so it could be that your batter is too thick. If it is, just add a tiny bit of coconut milk. It should be thick and not soupy like normal pancake batter. If you’re not sure, you can do a tiny test pancake and see if you need more milk or not.

Heat a medium non-stick pan over medium heat and spray with cooking spray. Pour some batter into the pan (I did 1/4 cup at a time) and cook for about 2 – 3 minutes or until the bottom in nicely browned, and then flip and cook for another minute or two. The pancakes you see above have been spread thin on purpose. You can also make them fluffy by not spreading them so thin. They’re also delicious was fluffy pancakes!