QUINOA PANCAKE MIX

Ingredients: Rice*, quinoa*, cassava starch, sugar*, cream of tartar, baking soda, vanilla essence, and salt. (*)
Cooking instructions (yields 4-6 pancakes):
In a small mixing bowl, mix one large egg (or flax mixture:mix 1-2 tbsp milled flaxseed with 3-4 tbsp water, stir until gelatinous) with 1 cup milkor milk alternative (soy, rice, almond or hemp). Slowly mix wet ingredients to 1 cup ofdry pancake mix avoiding any clumps. Let the mix rest for three minutes.
Optional: 1/4 tsp pure vanilla extract or add your favorite berries or chocolate chips to uncooked prepared mix.
For thinner pancakes use more milk, for thicker pancakes use less milk.
Heat pancake pan over medium-high heat. Once pan is hot, reduce to medium heat and add coconut oil or butter to the pan.
Pour pancake mixture onto the heated pan (about 1/2 cup), flip the pancake when bubbles start to show and edges begin to turn golden brown. Enjoy!
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.