For Best Results Refrigerate After Opening.

Pancakes

1/2 cup (65 g) Grain-Free Pancake Mix

1 egg*

2/3 cup almond milk**

1 Tbsp oil

Yield: six 4-inch pancakes

*For an egg-free option, we recommend using our waffle recipe

**Cows’ milk or other milk alternative can be used.

Directions:

Pre-heat griddle to medium heat. Mix all ingredients together and let batter sit for 2 minutes. Pour batter onto a lightly oiled griddle. When bubbles appear and pancake puffs, flip and cook until bottom is golden brown. Grain-free Pancakes may take longer to cook, and will have a slightly wetter texture than traditional pancakes. Oil griddle before cooking each pancake. Thicker batter will create thicker pancakes. Water can be added to thin batter.

Waffles

Mix together thoroughly 1/2 cup mix, 1 Tbsp oil, 1/2 cup water. Batter will be thick. Pour onto medium heated greased waffle iron and cook until crispy. Waffles may take longer to cook. Oil iron between waffles.

Yield: one 7 to 8-inch, thick waffle.