1. Preheat the oven to 350 F.
2. Combine the dry ingredients in a mixing bowl and set aside.
3. In a separate bowl, add your eggs and whisk until combined.
4. Add in the remaining wet ingredients, whisking well.
5. Once the wet ingredients are mixed together, slowly add the dry ingredients in batches. Whisk until all ingredients all combined.
6. Line a baking sheet with parchment paper.
7. Pour your pancake mixture onto the baking sheet. Move baking sheet around until the batter takes up the entire pan.
8. Bake for 18-23 minutes until you can pierce the pancakes with a tooth pick and it comes up clean.
9. Let cool before removing from the pan. I like to flip and peel the parchment paper off before dividing into 9 pancakes and saving for the remainder of the week.
10. Top with maple syrup if you’d like. Enjoy!