Pamela’s Products, Baking & Pancake Mix, 24 oz (680 g)

About Product

Suggested use

Pam-cakes
1 cup Pamela’s Baking & Pancake Mix
1 large egg (or equivalent of liquid egg replacer)
2/3 cup water
1 tbsp oil

Yield: nine 4-inch pancakes

Mix all ingredients together until there are no lumps. If preferred, water can be added to thin batter. Thicker batter will create thicker pancakes. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium low heat, or 350° for electric griddles), flip once. Serve immediately. Extra pancakes can be cooked, cooled, and then wrapped in plastic and frozen. To reheat, remove any wrapping and microwave pancakes wrapped in a paper towel until hot, approximately one minute.

Waffles
2 eggs, large-separated
3/4 cup water
1 1/2 cup Pamela’s Baking & Pancake Mix
1 Tbsp oil

Yield: three 7-inch round waffles.

Whip egg whites until stiff. In a separate bowl, combine Pamela’s Baking & Pancake Mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. For crispier waffles, increase baking time.

Baking Tips: This bag contains approximately 5 1/3 cups mix. Pamela’s Baking & Pancake Mix can be used as a flour substitute in many recipes. Some alterations to recipes may be necessary. Baking powder, salt and/or baking soda can be reduced if too much spread, or fat can be reduced by 25%.
Other ingredients

White rice flour, brown rice flour, tapioca starch, cultured buttermilk, natural almond meal (may appear as brown flecks), potato starch, grainless & aluminum-free baking powder (sodium acid pyrophosphate, potato starch, sodium bicarbonate), baking soda, sea salt, xanthan gum.

Allergen Information: Contains milk and almonds.

Pamela’s Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility. Our products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.