1. Combine 160 g Bob’s Red Mill Gluten Free Pancake Mix with 1 large egg, 180 ml soy, rice, almond or low fat cow’s milk, and 15 ml vegetable oil. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly mixed. Let batter stand and pre-heat non-stick griddle to medium-high temperature.
2. Lightly oil or spray griddle with cooking or baking spray. For test
pancake, pour scant 60 ml batter onto griddle and cook until top is bubbly. Turn and cook until golden brown. Adjust temperature as needed. If necessary, adjust batter by adding more pancake mix or milk, one tablespoon at a time. Continue with remaining batter. Makes eight 10 cm pancakes. Serves 4 (two 10 cm pancakes per serving).
Potato Starch, White Sorghum Flour, Tapioca Flour, Whole Corn Flour, Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate), Baking Soda, Sea Salt and Xanthan Gum.
May contain traces of nuts or soya.
Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding. We do not accept responsibility for any errors made or if you purchase these products and then find them to be unsuitable