In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated. Let the batter sit for 5 minutes, for it to thicken and rise.
Generously grease a non-stick pan and place over medium heat. Once hot, add scant 1/4 cup portions of the batter onto the pan and immediately cover it. Cook for 2-3 minutes, before flipping, and cooking for a further 2 minutes. Remove from the heat and repeat the process until all the batter is used up.
Serve pancakes immediately, or let them cool completely.
TO STORE: Any leftovers you can keep stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. TO REHEAT: Pancakes are best to be reheated in a toaster oven or on a non-stick pan. Try to avoid microwaving them or else they are prone to becoming soggy.