Add wheat flour and milk to a blender and blend on high for 3 minutes.
Add remaining ingredients and blend until smooth.
Cook on a hot greased griddle for 1-2 minutes on each side or until golden brown. (The batter will be VERY thin and you may start to question my judgement :-) but press forward and you'll see, they will puff up and be perfectly light and tender!)
Placed cooled pancakes in a ziplock bag or airtight container in the refrigerator for 4-5 days or freeze.To Freeze: Allow the pancakes to cool completely. "Flash freeze" them by spreading them individually on a sheet pan and putting them in the freezer for 30 minutes, then stack the partially frozen pancakes in a freezer safe bag and freeze for 2-3 months. To reheat: Wrap pancakes in a paper towel and warm them for a few seconds in the microwave. You can also reheat them in a toaster oven.Vegan: substitute almond milk for regular milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.Gluten-free: Substitute almond flour, brown rice flour, or oat flour.Dairy-free: Use almond milk.