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  • 5 lbs $23.50
  • 18 oz $7.00

Ingredients: Potato Starch,
Brown Rice Flour, Sorghum Flour,
White Sugar, Tapioca Starch,
Baking Powder (sodium acid
pyrophosphate, sodium bicarbonate,
cornstarch, monocalcium phosphate),
Salt, and Xanthan Gum.

Per 1 cup of dry mix add:
• 2 large eggs
• 2 TBS oil (liquid coconut or peanut preferred)
• 1/2 cup milk
• ½ tsp vanilla (optional)
*makes approximately 8 four inch pancakes
Mix all ingredients well. Batter should be smooth and may appear slightly thinner than conventional pancake mix. The batter will thicken as it stands!
Heat griddle or skillet to desired temperature, add desired amount of batter and cook until golden brown on each side (flipping once). Typically the pancake is ready to flip when it bubbles on the top (uncooked side). Cooking surface should be hot when batter is put down and should cook at medium-low heat.

Per 2 cups of dry mix add:
• 3 large eggs
• 4 TBS cup oil
• 1 cup  + 2 TBS milk
• 1 tsp vanilla (optional)
*makes approximately 16 four inch pancakes
Mix and cook as directed above

Additional Tips for Success!

• For a lighter / thinner pancake increase milk to ¾ cup (for 1 cup of dry mix) & 1 ½ cup (for 2 cup of dry mix)
• Do not over grease the skillet – only a small amount of oil is necessary.
• These pancakes do very well with a cow milk alternative for a gluten and dairy free pancake (use ½ cup milk alternative per 1 cup dry mix and 1 cup milk alternative for 2 cups dry mix).