Gluten Free Buttermilk Pancake

If the saying was switched to "you eat what you are," then can we be a gluten free buttermilk pancake? Please?

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START WITH:
mix

1 3/4 Cups

water

1 Cup Water

milk

1/3 Cup Milk

eggs

1 Egg

STEP 1

HEAT pancake griddle to 375°F (medium heat). Lightly grease griddle.

heat-none
STEP 2

MEASURE mix by lightly spooning it into measuring cup and leveling it off. WHISK pancake mix, water, milk and egg(s) until smooth. Batter will be slightly lumpy. Do not overmix. POUR slightly less than 1/4 cup batter per pancake onto griddle.

scoop
STEP 3

COOK pancakes 1½ minutes per side, or until golden brown, turning only once.

griddle
4-Inch Pancakes Mix Water Milk Egg(s)
13-14 1 3/4 Cups 1 Cup 1/3 Cup 1
26-28 Full Box 2 Cups 2/3 Cup 2

For thinner pancakes, add more water. For thicker pancakes, add more mix.

Serving Size 1/3 cup mix (41g) (amount for 3 4-inch pancakes)
Servings Per Container about 11
Calories 140
NameAmount% Daily Value
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat0g0%
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol0g0%
Sodium440mg18%
Total Carbohydrate31g10%
Dietary Fiber1g4%
Sugars8g0%
Incl. Added Sugars
Sugar Alcohol
Protein2g0%
NameAmount% Daily Value
Vitamin A0mg0%
Vitamin C0mg0%
Vitamin D0mcg0%
Calcium4%
Iron2%
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.

INGREDIENTS: Rice flour, whole grain sorghum flour, sugar, brown rice flour (rice flour, stabilized rice bran with germ), soybean oil, dextrose, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), food starch-modified, salt, tapioca starch, xanthan gum, buttermilk, natural flavor (contains milk derivatives).

 

CONTAINS: Milk.

May contain eggs and soy.

Refer to the package for the most current ingredient information.

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