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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

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    Other:

    [other]

    Nutrition Facts

    Per [servingsize]

    Calories [cal]% Daily Value*
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans [tranFat] g
    [totalFatP] %
    Carbohydrate [carbs] g
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g [sugar_percent] %
    Protein [protein] g
    Cholesterol [chol] mg
    Sodium [sodium] mg [sodiumP] %
    Potassium [potassium] mg[potassium_percent] %
    Calcium [calcium_mg] mg[calciumP] %
    Iron [iron_amt] mg[ironP] %
    *5% or less is a little, 15% or more is a lot

    Pancake Mix Made Without Wheat Ingredients

    Pancake Mix Made Without Wheat Ingredients

    000217

    1 cup (200 g) pancake mix 1 large egg 1 cup (250ml) milk 2 tbsp (30ml) canola or vegetable oil 1 tsp (5 ml) vanilla extract melt unsalted butter in a pan. mix the dry ingredients in one bowl and mix the wet ingredients in a second bowl. add the wet ingredients to the dry ingredients gradually and whisk until just combined. heat griddle on medium-high heat and brush griddle with a little melted butter. pour 1/4 cup (60 ml) of batter onto griddle and cook until bottom is brown and bubbles appear on top. turn and cook another 1-2 minutes. serve immediately. yields 10 8-9cm pancakes. for a vegan friendly pancake. use 1 cup of pancake mix and 1 ¼ cup of water, following same cooking instructions.

    Ingredients:

    rice flour, evaporated cane juice, corn flour, tapioca starch, corn starch, methycellulose, guar gum, xanthan gum.

    Directions:

    1 cup (200 g) pancake mix 1 large egg 1 cup (250ml) milk 2 tbsp (30ml) canola or vegetable oil 1 tsp (5 ml) vanilla extract melt unsalted butter in a pan. mix the dry ingredients in one bowl and mix the wet ingredients in a second bowl. add the wet ingredients to the dry ingredients gradually and whisk until just combined. heat griddle on medium-high heat and brush griddle with a little melted butter. pour 1/4 cup (60 ml) of batter onto griddle and cook until bottom is brown and bubbles appear on top. turn and cook another 1-2 minutes. serve immediately. yields 10 8-9cm pancakes. for a vegan friendly pancake. use 1 cup of pancake mix and 1 ¼ cup of water, following same cooking instructions.

    Allergens:

    may contain egg and soy.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 350
    Fat / Lipides 1 g 1 %
    Saturated / satures 0 g
    + Trans / trans 0 g
    0 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 500 mg 22 %
    Carbohydrate / Glucides 82 g 27 %
    Fibre / Fibres 2 g 7 %
    Sugars/ Sucres 15 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 5 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 6 %
    Iron / Fer 6 %

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