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Made with real sweet-cream buttermilk, this mix always delivers a tasty, light and fluffy pancake! Formulated with a special blend of whole-grain and rice flour, these pancakes guarantee a good source of whole grains to help contribute to your healthy lifestyle!

GTIN	10041449403103
Alternative Item #	721-0970
Shelf Life	365 days
Storage Temp Minimum	32°F
Storage Temp Maximum	90°F

Rice flour, whole grain sorghum flour, sugar, brown rice flour (rice flour, stabilized rice bran with germ). soybean oil, dextrose, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), food starch-modified, salt, tapioca starch, xanthan gum, buttermilk, natural flavor.

Nutrition Facts

88 servings per Container

Serving Size

1/3 cup mix

Amount per serving

Calories

150

% Daily Value*

Total Fat 3g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 440mg

19%

Total Carbohydrate 31g

11%

Dietary Fiber 1g

Total Sugars 8g

Includes 7g Added Sugars

14%

Protein 2g

Vitamin D 0mcg

Calcium 30mg

Iron 0mg

Potassium 60mg

Contains 1 allergen

Milk

May Contain 1 allergen

Soy

4 allergens are not intentionally nor inherently included

Eggs

Peanuts

Tree Nuts

Wheat

INGREDIENTS (4-inch Pancakes) 13-14 Pancakes: 1 3/4 Cups Mix 1 Cup Cold Water 1/3 Cup Milk 1 Egg(s) 26-28 Pancakes: Full Box Mix 2 Cups Cold Water 2/3 Cup Milk 2 Egg(s) DIRECTIONS 1. HEAT pancake griddle to 375F (medium heat). Lightly grease griddle. 2. MEASURE mix by lightly spooning it into measuring cup and leveling it off. WHISK pancake mix, water, milk and egg(s) until blended. Batter will be slightly lumpy. Do not over-mix. POUR slightly less than 1/4 cup batter per pancake onto griddle. 3. COOK 1 minute per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are golden brown. Do not eat raw batter. High Altitude: No adjustment necessary.

Store in a cool, dry place.

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