Ingredients: gluten-free flour blend (sweet white rice flour, brown rice flour, potato starch, sweet white sorghum flour, tapioca flour, xantham gum), sugar, baking powder (monocalcium phosphate, baking soda, cornstarch), salt. Store in a cool dry place to preserve freshness.
what you'll need:
1 cup milk.
2 Tbsp melted butter or vegetable oil.
1 1/2 cups gluten-free pancake mix.
- Preheat skillet to medium-high heat.
- In a bowl, whisk together milk, eggs, and melted butter or oil. Add pancake mix and whisk until smooth.
- For each pancake, 1/4 cup batter onto hot skillet. Cook until the top is bubbly, about 3 minutes. Adjust the temperature as needed. Flip and cook 2 minutes more. Serve immediately or hold in a warm (200°F) oven until ready to serve. Makes 8 pancakes.