Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Whole Corn Flour, Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate), Baking Soda, Sea Salt and Xanthan Gum.
Pancake: 1-1/2 cups Bob's Red Mill Gluten Free Pancake Mix, 1 large egg, 3/4 cup milk (cow, soy, rice, almond), 1 tbsp vegetable oil. Combine Bob's Red Mill Gluten Free Pancake Mix, egg, milk and vegetable oil. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly mixed. Let batter stand and pre-heat nonstick griddle to medium high temperature. Lightly oil or spray griddle with cooking or baking spray. For test pancake, pour scant 1/4 cup batter onto griddle and cook until top is bubbly. Turn and cook until golden brown. Adjust the temperature as needed. If necessary, adjust batter by adding more pancake mix or milk, one tbsp at a time. Continue with remaining batter. Makes eight 4-inch pancakes. Serves 4 (two 4-inch pancakes per serving). Note: This pancake mix will work using egg alternatives. Follow manufacturer's instructions for substituting eggs.
Always refer to the actual package for the most accurate information