- 4 cups whole wheat flour
- 2 1/2 tablespoons baking powder (non-aluminum)
- 1/2 tablespoon sea salt
- 3/4 cup powdered milk (organic)
- 1/2 cup canola oil
Add all of the dry ingredients and mix. Add canola oil and mix thoroughly, using your fingers to “de-lump” if necessary. Store in the refrigerator.
I used it in my zucchini appetizer recipe and, while it def changed the appearance, taste-wise you could hardly tell! I wonder how pancakes will turn out.