Unbleached flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], cane sugar, non-alluminated baking powder, natural vanilla flavor, sea salt.
Makes 21 4-inch pancakes or 9 waffles
ALL YOU NEED IS:
1. STIR rice milk*, vegetable oil and pancake mix in a bowl until just combined, then let stand for 5 minutes. Mix should be lumpy. Do not over mix.
2. HEAT a nonstick pan or griddle over medium-low heat. Coat the surface with cooking spray or brush with vegetable oil. To ensure light and fluffy pancakes, be sure that the griddle is hot prior to pouring the batter.
3. POUR batter by 1/4 cupfuls onto pan and cook until undersides are golden brown, about 2 minutes.
4. FLIP pancakes and cook 2 minutes more or until cooked through.
For Waffles: follow mixing instructions above. Cook according to your waffle makers baking instructions.
*Substitute Tempt hemp milk with Omega 3&6, soy milk, or milk according to your needs.