In a large bowl, add the dry ingredients and mix well. Add the wet ingredients and mix and let the batter sit for 5 minutes, to thicken.
Add cooking spray to a pan and scoop out portions of the batter. Cover the pan and cook for 2-3 minutes, or until the edges are bubbling and becoming golden. Flip and cook until done.
Repeat the process until all the pancake batter has been used up.
TO STORE: Add the leftovers to an air-tight container and store in the refrigerator for up to 3 days.TO FREEZE: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months. TO REHEAT: Microwave the pancakes for 10-20 seconds or reheat in a non-stick pan.