@hillary Wow, JMT! I’m excited for you. The oil is mainly to prevent the pancakes to stick to your skillet. I’m not sure that adding it to the batter would yield the same results. As for oil recommendations, we love to use coconut oil (Artisana Organics or Vita Coco). You can find small individual packets sold in stores like Cost Plus World Market, Trader Joe’s, maybe Sprouts. Otherwise, you can certainly find it online. Good luck on the trail!

Does the oil in the batter keep well? We are doing the jmt this summer and plan for things to be packaged for a week or more. Would that oil make the mix go bad? And do you have recommendations on oil types?

Consider cutting a small part of one corner of the gallon bag and using that as a sort of “pastry bag”. You can avoid having to scoop the batter…and dirty one less dish!

I think it’s fine to completely omit the milk powder in this case. Add the water in slowly to double check texture, but I think it’s not significant enough of an amount to affect the consistency of the batter. I haven’t experimented with soy milk powder, but it’s on my radar now! Enjoy ;D