Blend all ingredients except toppings until smooth. Chill the batter in the fridge for about fifteen minutes, or until the coconut flour absorbs a little liquid and the batter thickens.
Heat a nonstick skillet over medium heat. Add a teaspoon or so of oil (olive, coconut, whatever you prefer) to the skillet.
Pour some of the batter into the skillet and spread it into a circle about 5 inches in diameter. Cook for about 3 minutes, or until the bottom has cooked and formed bubbles. Flip and cook for 1-2 minutes, or until the other side is cooked.
Serve the pancakes with toppings of choice, such as peanut butter, fruit, or maple syrup.