Mix all ingredients, except the oil, together until batter is thick but still has a few lumps. Let batter rest for about 5 minutes.
Pre-heat a skillet with just a little vegetable oil. Once oil is hot, pour batter by 1/4 cup portions into skillet. Cook until brown on one side, then flip and cook the other side until brown.
Remove from heat. Top with honey or agave nectar.
NOTE: You can add one cup canned pumpkin (not pie filling) to the batter for great pumpkin pancakes. Pumpkin is a great source of fiber.