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In a large bowl, mix together all wet ingredients. In a separate medium-sized bowl, whisk together all dry ingredients. Add the blended dry ingredients to the wet ingredient bowl. Whisk until the batter has formed. Heat non-stick griddle to 325-350 degrees F.
Pour ½ cup of batter onto griddle. Once bubbles pop and remain open on the surface of the pancake and the edges begin to dry, gently flip. Cook for 1-2 minutes more, until light golden brown. Transfer to a platter to serve immediately, or keep warm in the oven.