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Grain and gluten-free. Nut flours + non-dairy + 0 g sugar. 6 g protein serving as prepared. Paleo. Non GMO Project verified. nongmoproject.org. Certified gluten-free. Grain-free. Gluten-free. Wheat-free. Non-dairy. The baker's daughter - Pamela introduces a grain-free blend into her baking mix line, innovating with ingredients just as her father, Big Al Giusto, did in his natural foods bakery in San Francisco in the 1960s. Experience the benefits of grain-free and taste the heritage of Pamela's baking roots. Our Grain-Free Pancakes have a unique, naturally sweet taste and texture. A remarkable new direction for your breakfast - pancakes made wit nuts! Check our website for more great recipes and how-to videos at PamelasProducts.com. Certified gluten-free by GFCO. Paleo friendly (This mix is made with a baking powder for leaving and a thickening substitute for xanthan/guar gum that contain a small amount of potato starch which may not be suitable for strict paleo dieters). Non-GMO. No artificial additives. No hydrogenated oils or trans fat. 0 g sugars. 20% DV of fiber per serving. 6 g protein as prepared with almond milk. Good source of calcium. Xanthan gum and guar gum free. Enjoy all of Pamela's gluten-free products. Pamela's Products is proud to support national and regional non-profit celiac disease, gluten intolerance and autism support organizations. Pamela's Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility. Questions or concerns, please contact us by phone (707) 462-6605. www.pamelasproducts.com. Product of the USA.
Almond Flour, Organic Cocoanut Flour, Cassava Flour, Tapioca Starch, Pecan Flour, Grainless & Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Walnut Flour, Thickener (Potato Starch and Psyllium), Gluten-Free Vanilla Flavor, Psyllium, Cellulose, Sea Salt (Nut Flours Appear as Brown Flecks).
Allergen Information: almonds, coconut, pecans, and walnuts. Our products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.
Pancakes: 1/2 cup (65 g) Grain-Free Pancake Mix; 1 egg (For an egg-free option, we recommend using our 10 minute waffle recipe); 1/2 cup almond milk (Cows' milk or other milk alternative, or water can be used); 1 tbsp oil. Yield: six 4-inch pancakes. Pre-heat griddle to medium heat. Mix all ingredients together and let batter sit for 2 minutes. Pour batter onto a lightly oiled griddle. When pancake puffs, flip and cook until bottom is golden brown. Grain-free pancakes may take longer to cook, and will have a slightly wetter texture than traditional pancakes. Oil griddle before cooking each pancake. Thicker batter will create thicker pancakes. Water can be added to thin batter. For extra protein and cakier pancakes: Use 2 eggs, 1/4 cup almond milk, 1/2 cup pancake mix, and 1 tbsp oil. Refrigerate after opening.
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