Whole Grain Sorghum Flour, Brown Rice Flour, Milled Flax Seed, GDL, Corn Starch, Sodium Bicarbonate, Xanthan Gum, Flake Salt.
Pancakes (6-8): 1 cup GF Pancake & Waffle Mix; 3/4 cup milk; 1 egg; 1 tbsp oil; 1 tbsp sugar (sweeten to taste). Pancakes (12-14): 2 cup GF Pancake & Waffle Mix; 1-1/2 cups milk; 1 egg; 2 tbsp oil; 2 tbsp sugar (sweeten to taste). Waffles (2 large): 1-1/2 cups GF Pancake & Waffle Mix; 1 cup milk; 1 egg; 3 tbsp oil; 1-2 tbsp sugar (sweet to taste). Place Hodgson Mill Gluten Free Pancake & Waffle Mix and sugar into bowl; add milk, egg and vegetable oil. Mix until blended. For Pancakes: Preheat griddle to 350 degrees F. Cook on one side until small bubbles form on the edges. Turn over and cook until golden brown. For Waffles: Pour into preheated waffle iron. Bake 6-8 minutes.
Always refer to the actual package for the most accurate information