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With milled flax seed & soy. Milled flax seed. High fiber. Good source of iron. Cholesterol free. Premium quality since 1882. Over 6 grams of soy protein per serving! 450 mg Omega-3 oils per serving! Sealed inner pouch. Rich in whole grain to help reduce the risk of heart disease and certain cancers. The Food and Drug Administration agrees that diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers! Do you eat whole flax seed? If so, you may not get its entire nutritious omega-3 oil benefits. Our specially milled flax seed is broken down for you, giving your body the opportunity to fully absorb its heart healthy omega-3 oils - 450 mg per serving! Did you know? 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of Hodgson Mill Multi Grain Buttermilk Pancake Mix supplies 6.25 grams of soy protein! www.HodgsonMill.com. Visit our website or call us for our free catalog & recipes! (800) 525.0177. Our Guarantee: Hodgson Mill, Inc. is dedicated to satisfying consumer demand for fine quality, healthy food products. If for any reason you are not satisfied with this product, we'll make it right. Simply send the complete bottom of this box and your purchase price to: Hodgson Mill, Inc. 1100 Stevens Avenue Effingham, IL 62401 - (800)525.0177. Carton made with 100% recycled paperboard. Minimum 35% post consumer content. This package sold by weight, not by volume. Contents may have settled during shipping.
6-8 Pancakes: 3/4 cup pancake mix; 3/4 cup milk; 1 egg; 1 tbsp oil. 12-14 Pancakes: 1-1/2 cups pancake mix; 1-1/2 cups milk; 1 egg; 2 tbsp oil. 24-28 Pancakes: 3 cups pancake mix; 3 cups milk; 2 eggs; 3 tbsp oil. Preheat griddle to 360 degrees F. Place pancake mix into mixing bowl; cut in vegetable oil, add milk and egg. Mix just until blended. Let stand for 5 minutes. Cook on one side until bubbles form on the edges, then flip and cook until golden brown. Waffles: 1-1/2 cups pancake mix; 1-1/2 cups milk; 1 egg; 3 tbsp oil. Pour into preheated waffle iron, bake 4-5 min. Makes 2 large waffles. Helpful Hints: To Keep Warm: Place in a single layer on an ungreased cookie sheet and cover with foil. Put in a warm oven (250 degrees F) to keep approximately 10 minutes. To Freeze: Wrap in foil or freezer bags removing as much air as possible. Freeze. To Reheat in Oven: Preheat oven to 375 degrees F. Place frozen pancakes in a single layer on an ungreased cookie sheet and cover tightly with foil. Bake 8 to 10 minutes. To Reheat in Microwave: Remove frozen pancakes from freezer wrap. Stack 3 high on microwave-safe plate. Leave uncovered and microwave on high 1-1/4 - 1-1/2 mins or until hot. Amounts shown below are for the 12-14 pancake recipe. Adjust for larger or smaller recipes. Apple Pancakes: Decrease milk to 1/3 cup and stir 1 cup applesauce into batter. Blueberry Pancakes: Fold 1/2 cups blueberries into batter. Cheese Pancakes: Stir 1 cup shredded cheddar cheese into batter. Ham Pancakes: Stir 1/3 cup chopped cooked ham into batter. Nut Pancakes: Stir 1/2 cup chopped nuts into batter.
Whole Wheat Flour, Roasted Soy Chips, Yellow Corn Meal, Milled Flax Seed, Buttermilk Solids, Dextrose, Leavening (Monocalcium Phosphate, Baking Soda), Salt.
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