In a blender combine all the pancake ingredients, except the cranberries and blend on high for 30 seconds. Stir in 1/2 cup of cranberries into batter.
In a medium skillet, melt coconut oil over medium-high heat. Pour about 1/4 cup of batter for each pancake. Cook until the top begins to bubble and the edges are set. Flip and cook for another 2 minutes.
Top with the rest of the cranberries, sliced oranges and pecans. Drizzle with maple syrup!