Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.
To make 8 pancakes: Whisk 2 cups of mix, 2 lightly beaten large eggs, and 1/2 cup buttermilk in large bowl until smooth. Pour 1/4-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve. (If you don't have buttermilk, make clabbered milk by whisking 1/2 tablespoon white vinegar or lemon juice into 1/2 cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)