Combine all ingredients except oil in a blender and blend until smooth. Heat coconut oil in a skillet over medium heat. Pour 1/4 cup of pancake batter on skillet and cook until lightly browned. Flip over and cook the other side until lightly browned. Serve with Rhubarb Compote...see recipe below.
Rhubarb Compote
2 stalks rhubarb, chopped
1 pint strawberries, chopped
Zest and juice of 1 lemon
Cook all ingredients over low-medium heat until fruit is softened and "jam-like" consistency approximately 15 minutes. Add a little water if necessary.