Line your baking pans with parchment and give the parchment a spritz with an oil sprayer.
Combine all the dry ingredients in a large mixing bowl, and whisk thoroughly to combine.
Add in the wet ingredients and whisk briefly, just until combined. Don't over mix.
Pour the batter onto your pan and tap the pan gently on a hard surface to settle the batter.
Bake for 5-11 minutes, checking after the first 5 minutes, and then every 2 minutes thereafter.
Once the dough looks cooked and has small, thin cracks in the top, and is slightly darker in color, it's done.
Remove from the oven, and cut into 24 equal squares.
Grease your spatula (only once) to help get the first square up (they tend to stick to the spatula). Once the first is pulled up, the rest will be easier and you won't need to grease your spatula.
Serve topped with your favorite pancake toppings and enjoy!
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.