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?Where to Buy
1 3/4 Cups
1 Cup Water
1/3 Cup Milk
HEAT pancake griddle to 375°F (medium heat). Lightly grease griddle.
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.
COOK pancakes 1½ minutes per side, or until golden brown, turning only once.
|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.
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).
May contain eggs and soy.
Refer to the package for the most current ingredient information.
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