Pamela'sÂ® Gluten-Free Baking & Pancake Nix.
Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Almond Meal (may Appear as Brown Flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.
Pamela's Pancakes: 1 cup Pamela's Mix, 1 egg, large (or equivalent of liquid egg replacer), 3/4 cup water, 1 tbsp oil. Yield: six-4 inch pancakes. Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (Medium Low heat, or 350 degrees for electric griddles), flip once. Serve immediately. Extra pancakes can be cooked, cooled, then wrapped in plastic and frozen. To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel till hot, approximately one-minute. Pamela's Waffles: Easy waffle recipe: add a second egg to the Pamelaâ€™s Pancake recipe above. Traditional Waffles: 2 eggs, large separated, 1-1/2 cups Pamela's Mix; 3/4 cup water; 1 tbsp oil. Yield: three-7 inch round waffles. Whip egg whites until stiff. In a separate bowl combine Pamela's Mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. For crispier waffles, increase baking time.
Always refer to the actual package for the most accurate information