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Pancake & Waffle Directions

Allergy free mini pancakes with raspberries and blueberries
Pancake or Waffle IngredientsTo 1 cup mix in a bowl add 1 teaspoon of oil of choice, 1 egg or egg replacer, 3/4 cup of non dairy milk, 1/2 teaspoon of gluten free vanilla

Spray PanMix until blended to a smooth batter.  Grease a fry pan (medium – high heat) or Waffle Iron.  



Pancake & Waffle PansUsing a 1 inch ice cream scoop, portion out 2-3 scoops of batter and fry for 2 minutes each side or until golden brown.

Cool PancakesMakes: 8 medium pancakes.  

NB: A whole pack contains 3 cups producing in total, 24 pancakes.  Works great for Waffles as well. Beware… they won’t last long.