|Serving Size: 0.5 Cup|
|Servings Per Container: 12|
|Amount Per Serving||% DV *|
|Calories from Fat||10||*|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Whole wheat flour, buttermilk powder (milk), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), whole grain corn flour, rye flour, triticale flour, oat flour, rolled oats, soy flour, millet flour, barley flour, brown rice flour, sea salt, flaxseed meal, and baking soda
Cooking Instructions For Pancakes: Blend 1 cup mix, 1 egg, 1 Tbsp oil. Add water to make desired thickness of batter (approx. 1 cup). For extra fluffy pancakes, add part or all milk instead of water. Heat lightly greased griddle or skillet over medium-high heat. Pour scant 1/3 cup batter onto griddle or skillet for each pancake. Cook until bubbly, turn and cook until done. Serve immediately, top with pure maple syrup if desired. For Waffles: Blend 1 cup mi, 2 eggs, 2 Tbsp oil. Add water as above. For delightfully light waffles, add equal parts (1 cup) mix and water, 2-egg yolks, 2 Tbsp oil. Beat egg whites until stiff. beat together other ingredients and fold in egg whites. Bake on hot waffle iron.