Sea Salt, Organic Cinnamon, Organic Whole Grain Yellow Corn Flour, Organic Tapioca Starch, Organic Potato Starch, Organic Vanilla Flavor, Organic White Rice Flour, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate)
Pancakes: You Will Need (Makes 5 - 4 inch pancakes): 1 cup Arrowhead Mills Gluten Free Pancake & Baking Mix; 1 egg, beaten or egg substitute; 1 tbsp Hain canola oil; 1 tbsp honey (optional); 1/2 cup milk, Westsoy soymilk, Rice Dream rice milk or water unsweetened or as desired. 1. Combine and stir all ingredients just until lumps disappear. Do not overmix. 2. Cook on preheated (375-400 degrees F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry. For thicker pancakes, use less liquid. For thinner pancakes, use more liquid. Serving Suggestion: Stir in one or more of the following into the batter just before cooking: 1/2 cup fresh berries, 1 tsp vanilla, 1/2 tsp ground cinnamon, 1/4 cup chopped nuts. Gluten Free Biscuits (Makes 6 servings): 2 cups Arrowhead Mills Gluten free Pancake & Baking mix; 1 tsp baking powder; 1 tsp xanthan gum; 1 egg or egg substitute; 1/4 cup honey or agave; 1/4 cup water; 1/4 cup oil; 1 tsp vanilla (optional). Heat oven to 400 degrees F. Mix Pancake & Baking mix, baking powder and xanthan gum in a medium bowl. Combine remaining ingredients in small bowl. Add to dry ingredients; stir until blended. Roll dough into 6 balls. Place on cookie sheet; press down to flatten into 2-inch rounds. Bake 9 to 10 minutes or until golden brown. Store in a cool dry place.
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