5 cup all-purpose flour
2 cup whole wheat flour
1 cup soy flour
3/4 cup powdered nondairy milk
3/4 cup powdered vegetable shortening
3/4 cup sugar
2/3 cup powdered egg substitute
1/4 cup milled flax seed
1 tablespoon salt
Note: Be sure to check the ingredient list on the powdered vegetable shortening. Some add sodium caseinate as a stabilizer.
[u]At Home[/u]:1. Mix all ingredients thoroughly in a food processor, or for a long time with a whisk, to ensure everything is evenly distributed.
2. Store in an air-tight container in a cool, dark place as you would flour.
3. For your trip, measure out mixture into zip-top bags, one bag for each day you plan to have pancakes. Bring a small container of oil if your pans are not non-stick.
[u]To use[/u]:4. For about 6 pancakes, about 6-inch size: Mix 1 cup mix with 2/3 to 3/4 cup water. Cook as you normally would for pancakes.
You are backpacking, so plan on at least one more pancake per person than usual. My DH can eat 6 pancakes in town easily.
Remember to Leave No Trace.
Source of recipe: This is based off of an internet pancake mix and was modified for backpacking to be 'just add water', and vegan. It makes about 8 cups total of mix.