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Nut flours. Non-dairy. Grain and gluten-free. Certified gluten-free. Certified gluten-free by GFCO. Wheat-free. Non-dairy. 6 g protein serving as prepared. 0 g sugar. 20% DV of fiber per serving. 6 g protein as prepared with almond milk. Good source of calcium. Paleo. Paleo friendly (This mix is made with a baking powder for leavening 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 Project verified. nongmoproject.org. The Baker's Daughter - Pamela introduces a nut flour 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 with nuts! Pamela's products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility. Check our website for more great recipes and how-to videos at PamelasProducts.com. No artificial additives. No hydrogenated oils or trans fats. Xanthan and guar gum free. Enjoy All of Pamela's Gluten-Free Products: baking mixes, cookies, fig bars, crackers, snack bars, pastas & pasta meals. Pamela's products is proud to support national and regional non-profit celiac disease, gluten intolerance and autism support organizations. Nut flours appear as brown flecks. Questions or concerns, please contact us by phone (707) 462-6605. www.pamelasproducts.com. Product of the USA.
Almond Flour, Organic Coconut 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.
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. Waffles: Use the pancake recipe in a preheated, greased standard waffle iron. Waffles will take longer to cook through. Oil iron between waffles. Yield: one 7 to 8-inch round waffle. 10 Minute Crispy Egg-Free Vegan Waffles: Mix together 1/2 cup mix, 1 tbsp oil, 1/2 cup water and let sit for 2 minutes. Batter will be thick. Pour onto greased waffle iron heated on medium and cook fora full 10 minutes until crispy. This recipe needs an extra-long cooking time. Opening the waffle iron early will cause the waffle to split. Do not open waffle iron for 10 minutes. Carefully remove from waffle iron. 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. For best results refrigerate after opening.
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