15 oz.

for Personal Shopping

Pancake Mix, Gluten Free
Product Details

Gluten free. Whole grain. Certified Gluten-Free: Certified Gluten-Free by GFCO. Learn more: gfco.org. Learn more at: KingArthurFlour.com/glutenfree. Whole Grain: Whole Grain 21 g or more per serving. Eat 48 g or more of Whole Grains Daily. WholeGrainsCouncil.org. Fortified with: iron, calcium, vitamin B. Non GMO Project Verified. nongmoproject.org. Learn more at: KingArthurFlour.com/glutenfree. Baking with joy since 1790. Easy to prepare. Makes 16 pancakes. Light and fluffy. Non-dairy (To make non-dairy: use oil and rice, soy, or almond milk). Compliments of The King Arthur Flour Kitchen. No Compromises: Our mixes are carefully crafted in our test kitchen through meticulous taste - testing (it's a tough job, but we're up to the challenge!) And blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy! KingArthurFlour.com. KingArthurFlour.com/contact. KingArthurFlour.com/glutenfree. Baker¿s hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253). Certified B Corporation: We're committed to using the power of business as a force for social and environmental good. 100% employee-owned. Committed to quality. Try all King Arthur Flour gluten-free baking products. KingArthurFlour.com/glutenfree. Printed on 100% recycled (35% post-consumer) content. Please recycle.

Ingredients

Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Rice Flour, Cane Sugar, Baking Powder (Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Natural Flavors, Salt, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Xanthan Gum.

Warnings

Do not eat raw mix, dough, or batter.

Directions

Our recipe for Gluten-Free Pancakes: You'll need: 2 large eggs; 6 tablespoons butter, melted or 4 table - spoons oil; 2 cups milk. Bakes sixteen 4 inches pancakes. 1. Whisk together eggs, butter or oil, and milk. Whisk in mix. Allow batter to sit for 10 minutes to thicken. 2. Preheat griddle to medium (350 degrees F). 3. Scoop 1/4 cup of batter onto lightly greased griddle. 4. Cook 1-2 minutes, until bubbles form on top and bottom is golden brown. 5. Flip and cook for 1-2 minutes more. Serve hot, with butter and syrup. For Waffles: Prepare batter as directed. Make according to waffle iron instructions. Make mornings better with our quick and easy mix made from the best ingredients. Whip up tender, fluffy pancakes (or waffles): extra maple syrup optional! Baker's Tip: For a half batch: Make batter as directed, using 1-1/3 cup mix, 1 large egg, 3 tablespoons melted butter or 2 tablespoons oil, and 1 cup milk.

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