Averie Cooks

-1 In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
-1 In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
-1 Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it’s a scoop-able consistency, or extra flour if it’s too thin, tweak as necessary.
-1 Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
-1 Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
-1 Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
-1 Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
-1 Serve with maple syrup or your favorite topping.