Whole Wheat Flour, Buttermilk Powder (Milk), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate), Corn Flour, Rye Flour, Triticale Flour, Oat Flour, Rolled Oats, Soy Flour, Millet Flour, Barley Flour, Brown Rice Flour, Sea Salt, Flaxseed Meal and Baking Soda.
Keeps best refrigerated or frozen. Mill favorites: Here are a few of our favorite ways to make 10 grain pancakes. Bob's way: beat 2 egg whites until stiff, set aside. Then blend 2 egg yolks with 2 tbsp oil. Combine 1 cup mix and egg/oil mixture. Add approximately 1 cup water. Fold in egg whites. To double: add two eggs to original batch as above and one egg to each thereafter. Apple pancakes: stir in 1/2 cup applesauce and adjust water to taste. Cheese pancakes: stir in 1 cup shredded cheese. Blueberry pancakes: fold in 1/2 cup blueberries. Nut pancakes: add 1/4 to 1/2 cup chopped nuts. Banana pancakes: add 1/3 cup diced bananas. Dust with powdered sugar.
Always refer to the actual package for the most accurate information