White Rice Flour, Evaporated Cane Juice, Potato Starch, Non-Alluminated Baking Powder, Tapioca Starch, All Natural Vanilla Flavor, Sea Salt, Xanthan Gum.
Cooking instructions. Makes 21 4-inch pancakes or 9 waffles. For pancakes: 1. Stir rice milk,* vegetable oil and pancake mix in a bowl until just combined, then let stand for five minutes. 2. Heat a nonstick pan or griddle over medium-low heat. Coat the surface with cooking spray or brush with vegetable oil. 3. Pour batter by 1/4 cupfuls onto pan and cook until undersides are golden brown, about 2 minutes. Note: Pancakes will not bubble to indicate doneness, but are ready to flip when they become dry around the edges. 4. Flip pancakes and cook 2 minutes or until cooked through. 5. Enjoy! For waffles follow mixing instructions above. Cook according to your waffle makers baking instructions. *Substitute plain soy milk or milk* according to your needs. *Unless you are allergic to this ingredient.
Always refer to the actual package for the most accurate information