In bowl, whisk together flour, skim milk powder, sugar, baking powder and salt. Pack pancake mix in sealed container or zipped plastic bag for travels.
To make pancakes, in a bowl, whisk together egg and 1 cup (250 ml) water. Add packed pancake mix and stir into a smooth batter. Let batter rest 5 min.; gently stir again just prior to cooking.
Set skillet over medium-high heat and grease with cooking spray. Ladle 1/4-cup (60 mL) pools of batter into skillet. When surfaces of pancakes are speckled with bubbles and bottoms are golden, flip and cook until second sides turn golden. Cook all batter.
Serve pancakes with butter, maple syrup and, if desired, fresh fruit.
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