All natural. Wheat-free & gluten-free. Makes waffles, scones, muffins, loaf cakes, cookies, biscuits, coffee cake, and more! Fast, easy, delicious. Wake every morning to light and fluffy pancakes made in no time at all! So quick and easy to use, this mix also makes many types of delicious baked goods! Your baked goods will taste so scrumptious, no one will know they're wheat-free and gluten-free! Pamela's Products donates to celiac sprue & autism support, and research organizations, and is a member of the American Celiac Disease Association.
4 lb (1.81 kg) x 3
45 per pack
Pamela's Pancakes: 1 cup Pamela's Mix, 1 egg, large (or equivalent of liquid egg replacer), 3/4 cup water, 1 tbsp oil. Yield: six-4 inch pancakes. Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (Medium Low heat, or 350 degrees for electric griddles), flip once. Serve immediately. Extra pancakes can be cooked, cooled, then wrapped in plastic and frozen. To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel till hot, approximately one-minute. Pamela's Waffles: Easy waffle recipe: add a second egg to the Pamela’s Pancake recipe above. Traditional Waffles: 2 eggs, large separated, 1-1/2 cups Pamela's Mix; 3/4 cup water; 1 tbsp oil. Yield: three-7 inch round waffles. Whip egg whites until stiff. In a separate bowl combine Pamela's 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.
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