Cut the recipe in half if you would like to make a smaller batch. These pancakes also freeze very well.
Place all dry ingredients in a large bowl and mix.
Put all wet ingredients in a medium size bowl and whisk together.
Pour wet ingredients into the dry ingredients.
Mix together until fully incorporated, being careful not to over mix, but be sure there are no dry pockets of flour. Allow to rest for 5-10 minutes, meanwhile preheat non-stick griddle or flat, non-stick pan
Using a disher or scoop, we used a 3 oz disher for the pancakes pictured, pour batter onto the hot surface and cook until browned with air bubbles beginning to form on the uncooked, top, side.
Flip pancakes and cook until the internal temperature reaches 200F, or a cake probe comes out clean.