Sift together your dry ingredients. In a separate bowl, combine your wet ingredients and then add to dry. Depending on how thick you want the batter you can adjust using the water ingredient. I like mine a thick gravy-like consistency. Let the combined ingredients sit together for a few minutes (lets the baking powder/soda react together).
Now you're ready to cook! I have a cask iron skilled that I use for making pancakes and have noticed that if I start out with the pan on medium-low, after one round the pan is plenty hot enough. Sometimes I even have to reduce it to low. I like my pancakes to cook crispy on the outside and light and fluffy in the middle, not packed down.
I use an ice cream scoop for consistent pancakes. As an added bit of fun, once you pour the batter you can add dairy-free chocolate chips or fruit.
Flip and serve!