Mix all ingredients together (except for the baking powder) in a blender.
Blend for a couple of minutes until homogenous. You will have a liquid and frothy mixture. This is not like a regular pancake batter, it’s not supposed to be. Add baking powder and blend for another 30 seconds.
Let batter rest for 15 minutes. During this time, the yeast will get active and the batter will get loose and bubbly.
Heat up a nonstick pan on medium heat. Ladle a scoop of batter into the pan, your batter should start to bubble right away. Do NOT FLIP. Let the top completely cook and then remove from the pan. Place your pancakes on a clean towel and DON'T STACK THEM as they will stick together and get mushy.
While the pancakes are cooling, melt your vegan butter and honey in a small sauce pan and mix. Make sure the ratio is 1:1.
Once completely cooled down, stack your pancakes and pour your sweet buttery sauce over them. Serve with some mint tea, or coffee, and enjoy!