Whisk together and store in a dry container such as a Mason jar.
Multiply out the mix as much as you want!
Makes 1½ cups dry mix (about 5 pancakes) per serving.
To make pancakes: Measure 1½ cups mix and whisk with water until you get pancake batter.
I start with 1 cup and add as needed.
For best results, let batter rest 10 minutes before cooking.
Use a ¼-cup measuring cup to scoop batter on to an already hot nonstick griddle or skillet.
Cook for 90 seconds or until bubbles appear and you can safely slide your spatula underneath.
Carefully flip over and cook for another 1-2 minutes, or until pancakes are cooked through in the center and golden.
To freeze pancakes: Place pancakes on a cooling rack. Once they're room temperature, lay flat on a cookie sheet and freeze. Once frozen you can stack them up in a freezer bag. Reheat in the microwave for 10-30 seconds.
Chef's Note: If you're not using soy milk powder, Use 1 cup plus 2-3 tbsp pancake mix and stir in 1-2 cups soy or almond milk instead of water. Continue as necessary.