King Arthur Baking Company Pancake Mix, Gluten Free, Protein

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Cooking instructions

4 Inch Pancakes: 6; 1 cup mix; 1 large egg(s); 1-1/2 tbsp oil or melted butter; 2/3 cup milk. 12; 2 cups mix; 2 large egg(s); 3 tbsp oil or melted butter; 1-1/3 cups milk. 19; full bag mix; 3 large egg(s); 5 tbsp oil or melted butter; 2 cups milk. Directions: Whisk together egg(s), butter or oil, and milk. Whisk in mix. Allow batter to sit for 10 minutes to thicken. 2. Heat lightly greased griddle or skillet to medium. 3. Pour batter, a scant 1/4 cup at a time, onto griddle or skillet. Cook until bottom is lightly browned, and edges look set; flip and cook until lightly browned. For Waffles: Fresh cup of pancake mix stir in 2 large eggs, 2 tablespoons and 1/2 cup milk. Cook according to waffle iron direction; It may take an extra minute to cook fully. Baker’s Tip: Make egg-free or non-dairy: replace the amounts of egg and milk given with your favorite egg replacer and non-dairy or water).

Ingredients

Whole Grain Brown Flour, Gluten-Free Whole Grain Oat Flour, Pea Protein, Tapioca Starch, Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch), Pea Hull Fiber, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Salt.

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