2 cups Rayne’s Mill Gluten Free pancake mix.

1 1/2 cups water

1 large egg

2 tbsp unsalted butter or oil (melted)

​

​

​

​

1. In a large bowl, whisk together the water, egg and melted butter. Stir the wet ingredients. Add the

    pancake mix , stir until smooth.

2. Place a nonstick pan or griddle over medium-low heat. Grease it with oil.

3. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and

    continue cooking 1 to 2 more minutes until the pancakes are cooked throughout.

4. Serve with maple syrup or other toppings.