*RI - daily reference intake values of vitamins and minerals

Ingredients: rice flour, tapioca flour, chickpea flour, coconut flour, lupine flour, sweetener: maltitol, flaxseed flour, plantain husk, vanilla aroma, Himalayan pink salt. The product may contain: archad nuts, nuts and sesame seeds.

Recommended Use: 1. You will need: 280 ml plant-based drink or milk, 240 ml boiling water, 24g coconut oil and 2 eggs (omit if you are vegan). 2. Place the plant-based drink/milk, boiling water and 24g coconut oil, optionally eggs, in a bowl and mix gradually, adding the flour mixture. 3. Mix until a uniform, smooth mass is obtained, and then set aside for about 8-10 minutes to thicken and vent. 4. Grease the pan with a little coconut oil (remember the edges) and heat it up to ½ burner power. Remove excess fat, the pan should only glow slightly. 5. Stir the dough thoroughly (from the bottom), take about 3/4 of a ladle and pour it into the hot pan. Spread the batter in a thin layer using the bottom of the ladle or by turning the pan. 6. Fry until lightly browned, for about 2 minutes on one side and about 1.5 minutes on the other. 7. Before frying each subsequent pancake, mix the batter and grease the pan if necessary. 8. Stack the fried pancakes on top of each other and cover them so they don't dry out.

Warnings: Store tightly closed in a dry place at room temperature, away from humidity.

Best Before: Date and batch number on the package.

Country of Manufacture: Poland