Brown Rice Flour, Corn Starch, Flour Mix (Rice Fiber, Pea Protein, Flaxseed Meal, Sorghum Flour, Buckwheat Flour, Millet Flour), Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate Monohydrate, Calcium Sulfate), Sodium Bicarbonate, Salt, Xanthan Gum.
DirectionsFluffy Pancakes:11/2 cups GlutinoÂ® Gluten Free Pantryâ„¢ Fluffy Pancake mix.1 egg*.1-1/3 cups milk*.3 Tbsp. oil.Combine ingredients. Stir to dissolve lumps.Preheat griddle or frying pan to high. Lower heat to medium. Lightly brush surface with oil.Drop batter onto cooking surface. When tops of pancakes begin to form bubbles, flip and cook another 2â€“3 minutes. Serve with maple syrup or preserves. Yields 16 pancakes.Frozen leftover pancakes can be reheated in the microwave or the toaster oven. Makes great waffles too.*You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.
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