Place all ingredients in a blender and blend for 30 seconds until the batter is mostly smooth. Preheat a griddle to medium high heat.
Pour about ¼ cup pancake batter onto the hot griddle and cook for about three minutes or until bubbles form on top. Flip to the other side and cook for another 1-2 minutes. Transfer to a plate and serve topped with fruit, chia seeds, and maple syrup.
Store the extra pancakes in the fridge or freezer, or store the batter in the fridge for 1-2 days to make it last for several breakfasts.