Vegan Pancakes

I've been making these pancakes for years. I started making them in college when I didn't have eggs or milk one day, didn't want to go out to the store and still wanted pancakes. It uses a 12 grain flour mix which is also home made and that recipe follows the pancakes. Most recently I was forced to show my older brother how to make vegan pancakes and used this version.

Vegan 12-Grain Pancakes
1/2 cup whole wheat flour
1/2 cup 12-grain flour mx (you can find great mixes from Trader Joes and other places, but they are usually less then 10 grains)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cornstartch
1 tbsp safflower oil (or other veggie based oil)
1 cup soy, rice, oat, or barley milk
1 tsp lemon juice or apple cider vinegar

Stir together the lemon juice and "milk" to make a faux buttermilk. Let stand while...
In a seperate bowl, whisk all the dry ingreidents together.
Add the oil and the faux buttermilk. Mix together, batter should still be lumpy. Add additional water if needed.
Heat a skillet over medium-low heat. Add 1/4-1/3 cup of batter to the skillet. When bubbles form on the top, flip over.

12-Grain Flour Mix
1/2 cup whole wheat flour
1/2 cup corn flour or cornmeal
1/2 cup rolled oats,
1/2 cup barely flakes or flour
1/2 cup wheat germ
1/2 cup flaxseed meal
1/2 cup white or brown rice flour.
1/2 cup millet flour
1/2 cup amaranth flour
1/2 cup quinoa four
1/2 cup rye flour
*1/2 cup almond meal (optional: its cheapest tobuy blanched and slivered almonds and grind in a coffee grinder)

Whisk all the ingredients together and store in an airtight container. Store in a cool, dry location. If you add almond meal, store in the rerigerator or freezer. Makes 6 cups.