Finally a stack of warm pancakes that you can savor each morning
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If you are looking for the world’s best kept GF pancake secret.. you’re in luck! Wake up to a plate of fluffy, piping hot cakes… that just so happen to be gluten free! Allow Josie’s Best to be a part of your mornings, it’s our pleasure!
Potato Starch, Brown Rice Flour, Sorghum Flour, Organic Cane Sugar, Tapioca Starch, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate) Salt, and Xanthan Gum
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 1 cup of dry mix add: • Equivalent of 2 large eggs • 2 tbs oil
12 cup milk • tsp vanilla (optional) *makes 8 four inch pancakes
Per 2 cups of dry mix add: . Equivalent of 3 large eggs • 4 tbs oil • 1 cup & 2 tbs milk – 1 tsp vanilla (optional) *makes 16 four inch pancakes
Gluten Free, Non GMO, Nut Free, Soy Free