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You'll Need: 3 large eggs, beaten. 2 tbsp nut milk (or water). 1 tbsp oil. 1. Combine eggs, nut milk and oil in medium bowl. 2. Add 1/2 cup (53 g) pancake mix to wet ingredients and stir until smooth. Let stir 30 seconds to thicken. 3. Heat oiled or nonstick skillet over medium-low heat. Stir batter again briefly, then pour 1/4 cup batter onto skillet. 4. When top edges of pancake are dry and firm, flip carefully and cook until browned on bottom. Each batch makes 5 to 6 4-inch pancakes. Each bag makes 5 batches. Serve pancakes immediately or cool and refrigerate. Waffles: Follow instructions 1 & 2 above. Cook in hot waffle iron according to manufacturer's instructions. Store mix in a cool, dry place.
Almond Flour, Coconut Flour, Wondrose Sugar Replacer (Erythritol, Non-GMO Soluble Corn Fiber, Inulin, Monk Fruit, Natural Flavors), Baking Powder, Milk, Protein Isolate, Natural Flavors, Xanthan Gum, Sunflower Lecithin, Salt, Cinnamon.
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