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Combine dry ingredients in a bowl and whisk.
In a separate bowl, whisk wet ingredients well.
Pour wet ingredients into dry ingredients and whisk until just combined. Some lumps are ok!
Let your batter sit 20-30 minutes before cooking for the wheat to hydrate.
Preheat a lightly greased pan or two on medium-low heat.
Ladle small amount of batter onto pan per pancake, about ¼ cup.
Cook until pancake starts to form bubbles after 2-3 minutes and flip, cooking on other side for another minute.
Repeat until all batter is cooked.
NOTES: I used kefir in place of milk, and added a generous ⅓ c of my sourdough discard to the wet ingredient. YUMMY!