White Rice flour, cane sugar, potato starch, non-alluminated baking powder, tapioca starch, natural vanilla flavor, sea salt, xanthan gum.
Makes 21 4-inch pancakes or 9 waffles
ALL YOU NEED IS:
1. STIR rice milk*, vegetable oil and pancake mix into a bowl until just combined, then let stand for 5 minutes.
2. HEAT a nonstick pan or griddle over medium-low heat. Coat the surface with cookie spray or brush with vegetable oil.
3. POUR batter by 1/4 cupfuls onto pan and cook until undersides are golden brown, about 2 minutes. Note: Pancakes will not bubble to indicate doneness, but are ready to flip when they become dry around the edges.
4. FLIP pancakes and cook 2 minutes or until cooked through.
Follow mixing instructions above. Cookie according to your waffle makers baking instructions.
*Substitute plain soy milk or milk† according to your needs.
†Unless you are allergic to this ingredient.