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10 grain Pancake & Waffle Mix
Made with Flax
Features a blend of stone-ground, whole grain flours
Get your day off to the right start with a breakfast featuring Bob's Red Mill 10 Grain Pancake & Waffle Mix. Bob's Red Mill uses only the finest all natural ingredients to make this wholesome and flavorful mix. It features stone-ground whole grain flours (including corn, rye, soy, barley, brown rice and triticale flours, rolled oats and flax), aluminum-free leavening and pure sea salt. All natural.
Serving Size ½ cup (58g dry mix)
Servings Per Container 12
|Amount Per Serving||% Daily Value (Mix)*|
|Calories 180Calories from Fat 10|
|Total Fat 1 g||2%|
|Saturated Fat 0.5 g||2%|
|Trans Fat 0 g|
|Cholesterol 5 mg||2%|
|Sodium 630 mg||26%|
|Total Carbohydrate 35 g||12%|
|Dietary Fiber 4 g||16%|
|Sugars 3 g|
|Protein 8 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
Ingredients: Whole wheat flour, buttermilk powder (milk), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch and monocalcium phosphate), corn flour, rye flour, triticale flour, oat flour, rolled oats, soy flour, millet flour, barley flour, brown rice flour, sea salt (magnesium carbonate), flaxseed meal and baking soda.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
For Pancakes: Blend 1 cup mix, 1 egg, 1 Tbsp. oil. Add water to make desired thickness of batter (approx. 1 cup). Heat lightly greased griddle or skillet over medium-high heat. Pour scant 1/3 cup batter onto griddle or skillet for each pancake. Cook until bubbly, turn and cook until done. Serve immediately, top with pure maple syrup if desired.
For Waffles: Blend 1 cup mix, 2 eggs, 2 Tbsp. oil. Add water to make desired thickness of batter (approx. 1 cup). For delightfully light waffles, add equal parts (1 cup) mix and milk, 2 egg yolks, 2 tbsp oil. Beat egg whites until stiff beat together other ingredients and fold in egg whites. Bake on hot waffle iron.
Keeps best refrigerated or frozen.
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