Light & fluffy. Add water, milk & egg. Certified gluten-free. Per 1/3 cup mix as packaged: 180 calories; 1 g sat (5% DV); 560 mg sodium (23% DV); 7 g sugars. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. Seize the Krusteaz. Krusteaz.com find many inspiring recipes plus tips and product information. Try our other delicious gluten free products! Whole Grain: 14 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Krusteaz Pledge: You can count on Krusteaz for the highest quality products.

Rice Flour, Whole Grain Sorghum Flour, Brown Rice Flour (rice Flour, Stabilized Rice Bran With Germ), Sugar, Soybean Oil, Dextrose. Contains 2% Or Less Of The Following: Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Food Starch-modified, Salt, Sodium Stearoyl Lactylate, Propylene Glycol Monoester, Mono-diglycerides, Egg Whites, Xanthan Gum, Buttermilk, Egg Yolks, Natural And Artificial Flavors (contains Milk Derivatives).

4-Inch Pancakes: 13 - 14;

1 3/4 cups Mix;

1 Cup cold water;

1/3 Cup milk;

1 egg.

4-Inch Pancakes: 26 - 28;

Full Box Mix;

2 Cups cold water;

2/3 cup Milk;

2 Eggs.

1. Heat griddle to 375 degrees F - Heat pancake griddle to 375 degrees F (medium heat). Lightly grease griddle.

2. Whisk pancake mix, water, milk and egg(s) - 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 until golden - Cook 1 1/2 minutes per side. For light and fluffy pancakes, flip only once, when tops bubble and bottoms are golden brown.

High Altitude: No adjustment necessary.

Do not eat raw batter.