Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural 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.
Pam-Cakes: 1 cup Pamela's Baking & Pancake Mix; 1 large egg (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, and than wrapped in plastic and frozen. To reheat, remove any wrapping and microwave pancakes wrapped in a paper towel until hot, approximately one minute. Baking Tips: This bag contains approximately 5-1/3 cups mix. Pamela's Baking & Pancake Mix can be used as a flour substitute in many recipes. Some alterations to recipes may be necessary. Baking powder, salt and/or baking soda can be reduced if too much spread, or fat can be reduced by 25%.
Always refer to the actual package for the most accurate information