Add the flour, baking powder, nonfat dry milk powder, salt and sugar to a large mixing bowl.

Whisk until the dry ingredients are thoroughly combined.

Add the solid coconut oil.

Cut the coconut oil into the dry ingredients using a pastry blender or two forks until the mixture resembles coarse cornmeal.

Alternatively, process the mixture in batches using a food processor. Combine the batches thoroughly before storing.

Transfer the homemade baking mix to an airtight container.

Refrigerate and use within one month, or divide into two-cup portions and freeze for up to three months.

Combine two cups of homemade baking mix with one large egg and 1 1/3 cups of milk. Stir only until combined. Cook on a lightly greased skillet over medium heat. Makes approximately 10 pancakes.

Combine two cups of homemade baking mix with one large egg and 1 3/4 to 2 cups of milk. Cook according to the directions for your waffle maker.

Combine two cups of homemade baking mix with 1/2 cup of milk. Drop spoonfuls onto a greased or parchment-lined baking sheet. Bake at 450°F for 8 to 10 minutes.

Combine two cups of homemade baking mix with 1 1/2 tablespoons of sugar. Add two beaten eggs, one tablespoon of vanilla extract and 1/2 cup of heavy cream. Shape into a one-inch-thick round and cut into eight wedges. Brush with melted butter, sprinkle with sugar and bake at 425°F for 12 to 15 minutes.