Put the first six ingredients in a big bowl. Mix together with a whisk. You can use all whole wheat if you want, or even try other whole grain flours.
Place in an airtight container. Store in the freezer for up to a year, or at room temperature for up to three months.
When you are ready to make a batch of pancake, stir together 1 1/2 cups of dry mix, water, olive oil and an egg.