First bag together and shake until very well blended:
2 cups Saco dry buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cups vanilla powder (commercial baking product) already mixed into
1 1/4 cups sugar
3 tablespoons salt
1/4 cup barley malt powder OR 1/4 cup malted milk powder
1/2 cup cornmeal
1/2 cup oatmeal flour or ground oatmeal
OPTIONAL 1 cup ground almonds, adds fiber and flavor
OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice
Then add, shake and mix well:
2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound
1 1/2 cups buckwheat flour
1 cup corn flour (This helps tenderness- is hard to find-very very fine cornmeal)
Finally, add and mix/shake well:
8 cups unbleached all purpose flour, 2 pounds

Procedure
Use a 2 1/2 gallon zippered plastic bag to make one batch of mix. After adding each group of ingredients, shake and mix until completely mixed. This is especially important with the first group of ingredients, in order to distribute the baking powder and baking soda evenly. Alternatively, you can mix in a very large bowl, using a strong wire whisk, but this is messier and more difficult than the baggie method.
Package in required amounts. Label each bag with the needed extra ingredients and mixing directions.
For a more convenient all-in-one mix, when it is fully mixed, you can grate in or cut in 1 1/2 cups shortening (12 oz.) OR 1 3/4 C frozen solid butter. With butter added, you need to refrigerate the mix. Then you can omit oil when mixing up each individual recipe.

Directions for using the mix
Pancakes
Pancake batter is always better if refrigerated the night before or at least 2 hours ahead of use. This is especially important with whole grain mixes! 2 1/2 cups (that's about one eighth of the total mix recipe) of mix makes 12 5" pancakes or 3 waffles. 1 cup makes 6 smallish 4" pancakes.
To make about 6 4" pancakes:
1 cup Homemade Multigrain Buttermilk Pancake Mix
1/2 - 2/3 cups water
1 egg
2 tablespoons vegetable oil or unsalted melted butter (optional)
1 teaspoon vanilla
Stir pancake mix with water, egg and vegetable oil or butter. In a medium bowl, combine all ingredients, and stir just until moistened. Add just enough water to make a soft pourable batter.
Heat a greased griddle over medium heat- just a bit under 350 degrees if using an electric griddle. Water drops will dance on the surface, not be turned to steam at once. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles, loses its shine, and underside is a light, golden brown (2-3 minutes). Turn with a spatula ONLY ONCE and cook until remaining side is golden brown.
Note: cast iron makes great pancakes - they cook up more evenly and very tender.
If using the mix as waffle batter, you can get very crisp waffles by doing 2 things: use the full amount of oil with the lesser amount of water to get a thick batter. Then separate the egg(s), mix the egg yolk into the batter, but beat the eggwhite(s) stiff and fold in. A thick batter with enough oil or shortening is the secret of really crisp waffles. Start with 2 1/2 cups mix to make about three 4-square regular size waffles.

To make the whole batch of mix at once:
(1 whole batch) Homemade Multigrain Buttermilk Pancake Mix
8-11 cups water
16 eggs
1 1/2 cups vegetable oil or unsalted melted butter (optional)
1 1/2-2 tablespoons vanilla