Make breakfast quick and simple with this pancake mix the whole family will love! This gluten free alternative allows you to make a variety of breakfast classics, such as pancakes, crèpes and even waffles!

INGREDIENTS

Organic brown rice flour, organic tapioca flour, organic kaniwa flour, organic pink salt, Xanthan gum, Baking soda, baking powder

Cooking instructions (yields 4-6 pancakes):
What you need
1 egg or egg substitute (mix 1 tbsp milled flaxseed with 3 tbsp water, stir until gelatinous)
1 cup milk or milk alternative (soy, rice, almond or hemp)
1 cup of dry GoGo Quinoa pancake mix
Optional: 1/4 tsp pure vanilla extract
Chef’s tip: Add your favorite berries or chocolate chips to uncooked prepared mix.
1. In a small mixing bowl, mix the egg (or flax mixture) with milk and vanilla. Slowly mix wet ingredients to the dry pancake mix avoiding any clumps. Let the mix rest for three minutes.
2. Heat pancake pan over medium-high heat. Once pan is hot, reduce to medium heat and add coconut oil or butter to the pan.
3. Pour pancake mixture onto the heated pan (about 1/2 cup), flip the pancake when bubbles start to show and edges begin to brown.