King Arthur Gluten-Free Protein Pancake Mix

12 oz

$5.18 each($0.43 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Power Up your mornings with these light, fluffy pancakes, each serving packed with 11g Plant-Based Protein and 3g of Fiber. Gluten Free, Non-GMO and made from Whole Grain Brown Rice Flour.

Highlights

Nutrition Facts
Mix
6 servings per container
Serving Size
0.50 cup mix
- Amount Per Serving
  Calories
  210
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  430mg
  19%
- Potassium
  111mg
  2%
- Calcium
  280mg
  20%
- Iron
  7mg
  40%
- Niacin
  4mg
  25%
- Riboflavin
  0.2mg
  15%
- Thiamin
  0.3mg
  25%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
Prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  390
- % Daily Value^*
- Cholesterol
  100mg
  33%
- Sodium
  500mg
  22%
- Potassium
  258mg
  6%
- Calcium
  391mg
  30%
- Iron
  7mg
  40%
- Vitamin D
  1mcg
  6%
- Niacin
  5mg
  30%
- Riboflavin
  0.5mg
  40%
- Thiamin
  0.4mg
  35%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Whole Grain Brown Rice Flour, Gluten-Free Whole Grain Oat Flour, Pea Protein, Tapioca Starch, Baking Powder (Monocalcium Phosphate, Baking and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1, Riboflavin (Vitamin B2)], Salt.
Allergens and safety warnings
Do not eat raw mix, dough, or batter.
Power up your mornings. Packed with 14 grams of plant-based protein and 4 grams of fiber in each serving, there are no compromises with these light and fluffy pancakes. You'll need: 4 inch pancakes: 6; Mix: 1 cup; Large egg(s): 1 egg; Oil or melted butter: 1-1/2 tbsp; Milk: 2/3 cup. 4 inch pancakes: 12; Mix: 2 cups; Large egg(s): 2 eggs; Oil or melted butter: 3 tbsp; Milk: 1-1/3 cups. 4 inch pancakes: 19; Mix: Full bag; Large egg(s): 3 eggs; Oil or melted butter: 5 tbsp; Milk: 2 cups. Directions: 1. 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 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: For each cup of pancake mix stir in 2 large eggs, 2 tablespoons oil, and 1/2 cup milk. Cook according to waffle iron directions; they may take an extra minute to cook fully. Baker's Tip: To make egg-free or non-dairy; replace the amount of egg and milk given with your favorite egg replacer and non-dairy milk (or water).