For the Dry Mix:

1. Combine all of the ingredients and mix well with a whisk. Store in a sealed container (I use a 6-cup mason jar) at room temperature.

For the Vegan Pancakes:

1. Combine the flax seed and water in a small bowl to make a flax egg. Set aside.
2. Measure out the mix by spooning it lightly into a measuring cup, then leveling off with a knife.
3. Stir to combine the almond milk, flax egg, and vegetable oil in a large measuring cup. Pour over the dry mix and stir just enough to combine, but don’t over-mix. Some lumps are okay!
4. Let the batter sit while you preheat a large skillet or griddle over medium-low heat. When hot, spray the pan with cooking spray, then quickly wipe it off with a paper towel.
5. Add about 1/3 cup of the batter to the pan and spread a bit into a circle. Cook for a few minutes until it starts to look cooked on the edges, then flip and cook another few minutes until golden brown. Repeat until all of the batter is used.
6. Serve immediately with some vegan margarine and pure maple syrup.