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Pancakes: 1 cup Arrowhead Mills gluten free pancake & waffle mix; 1 egg, beaten or egg substitute; 1 tbsp Spectrum canola oil; 1/2 cup milk, Dream coconut or almond milk or water; 1 tbsp honey (optional). 1. Stir all ingredients just until lumps disappear. Do not over mix. 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. Makes 5 - 4 inch pancakes. Waffles: 1 cup Arrowhead Mills gluten free pancake & waffle mix; Spectrum coconut non-stick cooking spray oil; 1 egg well beaten; 2 tbsp Spectrum canola oil; 1 tbsp honey (optional); 3/4 cup milk or Dream coconut or almond milk. Grease waffle iron with cooking spray then heat up. Mix all ingredients until blended. Let stand 2 minutes. Stir gently. Pour into waffle iron. Close lid. Cook until waffles are golden brown or according to waffle iron instructions. Makes 4 - 4 x 4 inch waffles. Store in a cool dry place. Pancakes: Serving Suggestion: Stir into the batter just before cooking: 1/2 fresh berries 1 tsp ground cinnamon, 1/4 cup chopped nuts.
Organic White Rice Flour, Organic Potato Starch, Organic Tapioca Starch, Leavening (Monocalcium Phosphate, Baking Soda), Organic Whole Grain Yellow Corn Flour, Organic Vanilla Flavor, Sea Salt, Organic Cinnamon.
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