Serving Size Two 4" Pancakes (42 g mix)
Servings Per Container: 15
|Amount Per Serving||% Daily Value*|
|Calories 140Calories from Fat 10|
|Total Fat 0.5 g||1%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 540 mg||23%|
|Total Carbohydrate 32 g||11%|
|Dietary Fiber 2 g||7%|
|Sugars 3 g|
|Protein 2 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:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Whole Corn Flour, Evaporated Cane Juice, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate), Baking Soda, Sea Salt (magnesium carbonate) and Xanthan Gum.
Pancake Mix Directions
1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1 Large Egg
3/4 cup Milk (cow, soy, rice, almond)
1 Tbsp Vegetable Oil
Combine Bob's Red Mill Gluten Free Pancake Mix, egg, milk and vegetable oil. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly mixed. Let batter stand and pre-heat nonstick griddle to medium-high temperature. Lightly oil or spray griddle with cooking or baking spray. For test pancake, pour scant 1/4 cup batter onto griddle and cook until top is bubbly. Turn and cook until golden brown. Adjust the temperature as needed. If necessary, adjust batter by adding more pancake mix or milk, one Tbsp. at a time. Continue with remaining batter. Makes eight 4-inch pancakes. Serves 4 (two 4-inch pancakes per serving).
Note: This pancake mix will work using egg alternatives. Follow manufacturer's instructions for substituting eggs.
Manufactured in a facility that also uses tree nuts and soy.