Cherrybrook Kitchen Gluten Free Baking Pancake and Waffle Mix — 18 oz

This box makes 21 4-inch pancakes or 9 waffles.

All you need is:

Rice Milk, Vegetable Oil, Pancake Mix

1. STIR rice milk, vegetable oil, and pancake mix in a bowl until just combined, then let stand for five minutes.

2. HEAT a non stick pan or griddle over medium-low heat. Coat the surface with cooking spray or brush with vegetable oil.

3. POUR Batter by 1/4 cupfuls onto pan and cook until undersides are golden brown, about 2 minutes.

Note: Pancakes will NOT bubble to indicate doneness, but are ready to flip when they become dry around the edges.

4. FLIP pancakes and cook 2 minutes or until cooked through.

5. ENJOY!

For Waffles: Follow mixing instructions above. Cook according to your waffle makers baking instructions.

*Substitute plain soy milk or milk according to your needs. Unless you are allergic to this ingredient.

# of Pancakes          Pancake Mix          Rice Milk*          Vegetable Oil

7 Pancakes                1 cup                        3/4 cup                  2 tsp

14 Pancakes              2 cups                       1 1/2 cups             1 tbs. + 1 tsp.

21 Pancakes              3 cups                       2 1/4 cups             2 tbs.

# of Waffles             Pancake Mix          Rice Milk*            Vegetable Oil

3 Waffles                   1 cup                        3/4 cup + 1 tbs.       2 tsp.

6 Waffles                   2 cups                      1 1/2 cups + 2 tbs.   1 tbs. + 1 tsp.

9 Waffles                   3 cups                      2 1/2 cups                2 tbs.