Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Rice Flour, Sugar, Leavening (Calcium Acid Pyrophosphate, Monocalcium Phosphate, Baking Soda), Natural Flavor, Salt, Xanthan Gum, Niacinamide (a B Vitamin), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2).
You will need: 2 large eggs; 6 tablespoons melted butter or 4 tablespoons oil; 2 cups milk. For a dairy free version: make with 4 tablespoons vegetable oil and 1-1/2 cups rice milk. Follow directions below. 1. Whisk together the eggs, butter or vegetable oil, and milk. Whisk in the mix. Allow the batter to sit for 10 minutes to thicken. 2. Preheat the griddle to medium (350F). 3. Scoop the batter by the 1/4-capful onto lightly greased griddle. 4. Cook for 1 to 2 minutes, until bubbles form on tops of pancakes and bottoms are golden brown. 5. Flip and cook for 1 to 2 minutes on other side. Serve hot, with butter and syrup. Yield: Sixteen 4" pancakes. For a half batch, make batter as directed except use 1-1/3 cup mix, 1 large egg, 3 tablespoons melted butter or 2 tablespoons oil, and 1 cup milk. For waffles, make batter as directed. Bake in a waffle iron.
Always refer to the actual package for the most accurate information