Gluten Free Confetti Buttermilk Pancake Mix
No birthday required. These gluten free pancakes are worth celebrating on their own.
Where to BuySTART WITH:
1 3/4 Cup Mix
1/2 Cup Water
1/3 Cup
1
STEP 1
HEAT pancake griddle to 375˚F (medium heat). Lightly grease griddle.
STEP 2
MEASURE mix by lightly spooning it into a measuring cup and leveling it off.
STEP 3
WHISK pancake mix, water, milk and egg(s) until smooth. Do not over-mix. POUR slightly less than 1/4 cup batter per pancake onto griddle.
STEP 4
COOK pancakes 1 1/2 minutes per side, or until golden brown. For light and fluffy pancakes, FLIP only once.
Do not eat raw batter.
| 4-Inch Pancakes | Mix | Water | Milk | Egg(s) |
| 8-10 | 1 3/4 Cups | 1/2 Cup | 1/3 Cup | 1 |
| 16-20 | Full Box | 1 Cup | 2/3 Cup | 2 |
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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, candy bits (sugar, corn syrup, corn cereal, rice flour, palm oil, color [watermelon juice, beet juice, huito juice, paprika, turmeric]), 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 flavors (contains milk derivatives).
CONTAINS: Milk.
Refer to the package for the most current ingredient information.
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