Pecan, Almond, Organic Coconut, Organic Coconut Flour, Organic Flaxseed, Baking Soda (Aluminum Free), Organic Cinnamon, Cream of Tartar (Aluminum Free).
Pre-heat non-stick pan on Med-Low. In a bowl, beat together: 1 Egg (or egg substitute - see vegan options tab),1/2 Tbsp oil and 3 Tbsp Milk (any kind). Add 1/3 Cup of dry mix into wet mixture and blend well. Pour desired amount of batter onto pan and cook 2 min. on each side. Enjoy! Great with coconut oil, blueberries or just a touch of maple syrup.
Makes three 4” pancakes per serving.
Replace the egg by adding 2 Tbsp Tapioca starch/flour to wet mix, wisk then add pancake mix.
For yet more options go here: http://chefinyou.com/egg-substitutes-cooking/