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|Serving Size: 1 4 inch pancake (24 g)|
|Servings Per Container: 21|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||210 mg (9%)|
|Total Carbohydrate||19 g (6%)|
|Dietary Fiber||0 g (0%)|
All natural. Wheat free. Peanut free. Nut free. Dairy free. Egg free. Vegan. Scan to learn more about the sweet solution for food allergies. Like our Facebook page for special offers. Visit www.cherrybrookkitchen.com for a complete list of our products and where you can purchase them. CBK Sweet Rewards: Sweet Rewards is a program that rewards you for doing something you already do - purchase Cherrybrook Kitchen products! Simply collect the bottom flaps of your CBK mixes and redeem them for great prizes like t-shirts, water bottles, free mixes and much, much more! Visit us at cherrybrookkitchen.com for more details. We Understand Family: Patsy Rosenberg, our founder and chief baker, has multiple food allergies and developed these fantastic mixes from scratch. Her goal is to make life happier, inclusive and a little bit sweeter by providing safe and delicious food for all to enjoy. Everyone in the family or at the party will agree these are tasty and wonderful! Worry-Free: Cherrybrook Kitchen mixes are prepared on dedicated equipment that does not produce dairy or egg products. We have strict manufacturing protocols and we batch test for the presence of peanuts, dairy and eggs for consumer safety. Our peanut-and tree-nut free facility eliminates concerns of cross contamination. Cherrybrookkitchen.com. Made in America.
White Rice Flour, Cane Sugar, Potato Starch, Non-Alluminated Baking Powder, Tapioca Starch, All-Natural Vanilla Flavor, Sea Salt, Xanthan Gum.
Cooking: Makes 21 4-inch pancakes or 9 waffles. All you need is: 7 Pancakes: 1 cup pancake mix; 3/4 cup rice milk; 2 tsp. vegetable oil. 14 Pancakes: 2 cups pancake mix; 1-1/2 cups rice milk; 1 tbs. + 1 tsp. vegetable oil. 21 Pancakes: 3 cups pancakes mix; 2-1/4 cups rice milk; 2 tbs. vegetable oil. 3 Waffles: 1 cup pancake mix; 3/4 cup + 1 tbs. rice milk; 2 tsp. vegetable oil. 6 Waffles: 2 cups pancake mix; 1-1/2 cups + 2 tbs. rice milk; 1 tbs. + 1 tsp. vegetable oil. 9 Waffles: 3 cups pancake mix; 2-1/3 cups rice milk; 2 tbs. vegetable oil. Substitute plain soy milk or milk (unless you are allergic to this ingredient) according to your needs. For Pancakes: 1. Stir rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs), vegetable oil and pancake mix in a bowl until just combined, then let stand for five minutes. 2. Heat a nonstick pan or griddle over medium-low heat. Coat the surface with cooking spray or brush with vegetable oil. 3. Pour batter by 1/4 cupfuls onto pan and cook until undersides are golden brown, about 2 minutes. Note: Pancakes will not bubble to indicate doneness, but are ready to flip when they become dry around the edges. 4. Flip pancakes and cook 2 minutes or until cooked through. 5. Enjoy. For Waffles: Following mixing instructions above. Cook according to your waffle makers baking instructions.
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