5 cups all-purpose flour
2 cups whole wheat flour, or any other type
1 cup soy flour
3/4 cup powdered vegetable shortening
3/4 cup powdered soy milk (or other powdered milk)
3/4 cup sugar
2/3 cup egg replacer (I used Ener-G)
1/3 cup baking powder
1/4 cup milled flax seed
1 tablespoon salt
Blend all ingredients in a food processor, or mixing stand, or with a whisk. Be sure to blend extremely well. If you use a whisk, be much more thorough than you think youneed to. Store in a cool, dry, dark place as you would a commercial pancake mix.
To use: Mix 1 cup mix with 3/4 cup water. Add more water if desired. Cook as for usual pancakes. 1 cup mix makes about 6 to 8 pancakes.
Note: I used 'Better Than Milk' brand light soy milk powder for the milk. I used a powdered vegetable shortening from 'Rainy Day Foods' for the shortening thatI had left over from years of scout camp; soy based, but left over from years (years) of scout camp (like, survivalist years with 12yo boys). There may beother, healthier options out there. This made fluffy pancakes with a slight 'instant mix' after taste that my pancake loving non-vegan husband stillpronounced 'as good as a popular brand name instant mix' for camping when you want something you only need to add water to.
Source of recipe: This is a recipe modified from one on Pioneer Thinking, Make Your Own Mixes,found at http://www.pioneerthinking.com/mixes.html . I was looking for aninstant mix that was vegan, would satisfy my non-vegan husband, who caneat more pancakes at one sitting than humanly possible; and be easily usedon backpacking or camping trips without needing anything more than water.