Place all ingredients into a blender and blend until smooth. Pour batter onto a warm, greased skillet. I did about 1 Tablespoon of batter for each pancake to keep them small.
Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 1-2 minutes or until pancake is cooked through.
Serve whole or break into pieces for tiny hands. You can serve these plain, with a little nut butter or yogurt spread on top or with a fruit puree to dip the pancakes in.
Cool the pancakes completely on a wire rack before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to a month.
Video
Notes
Batter thickness: If the batter thickens too much as you're cooking the pancakes, add a splash of milk to thin.