Combine all ingredients in a large mixing bowl and whisk until most of the lumps are gone.
Keeping the heat on low, pour batter onto a hot pan and cook on one side until you have "swiss cheese holes" come through and the top no longer looks wet (see photo below).
Flip and cook until brown. These pancakes will be a little more brown than normal pancakes when they are done. This does not affect the flavor. If they burn before you flip them, the heat is too high. These take some time to cook, so be patient.
Please Note: The key to making these is your patience. They need to cook low and slow, and remember to keep them on the thin side. They won't cook all the way through if they are too thick or if they are cooked too fast.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.