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.