Good Grains Pancakes - cooking recipe

Ingredients

Good Grains Pancake Mix
1 1/2 cups all-purpose flour
1 cup rye flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup cornmeal
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
Pancakes (use 2 cups mix plus)
1 1/4 cups skim milk or 1 1/4 cups soymilk
1/2 cup egg substitute (or 2 large eggs)
2 tablespoons vegetable oil

Preparation

To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
Repeat with the remaining batter; serve pancakes warm.