In a blender, combine the first six ingredients. Cover and process until blended.
Heat a lightly greased 8-in non-stick skillet; pour a small amount of the batter onto the pan. Lift and tilt the pan until you can evenly coat the bottom. The pancake should be thin.
Cook until the top appears dry; the edges will be slightly browned & crisp. Flip the pancake and cook 15-20 seconds longer so the bottom is cooked. Place the pancake on a plate and cover with a paper towel.
Repeat with the remaining batter, adding oil to the skillet as needed. Stack the pancakes with paper towels between them.
* Note - I often turn the heat down after the first 2-3 pancakes. They cook faster as the pan gets warmer and can burn if you're not paying close attention.
Fold pancakes in half or in quarters on to a plate and serve with fresh fruit & whipped topping - if desired.