Kalo Gluten Free Pancake Mix
- Details
- Nutrition Info
Nutrition Facts
0 oz servings per container
Serving Size 1 oz
Amount Per Serving Calories | 174 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 7g | 12% | |
| Saturated Fat 2g | 9% | |
| Trans Fat 0g | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 42mg | 14% | |
| Sodium 532mg | 22% | |
| Total Carbohydrate 19g | 6% | |
| Dietary Fiber 2g | 7% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Sugars 4g | 0% | |
| Sugar Alcohol 0 | 0% | |
| Other Carbohydrate 0 | 0% | |
| Protein 4g | 0% | |
| Vitamin A 0 | 2% | |
| Vitamin C 0 | 1% | |
| Calcium 0 | 5% | |
| Iron 0 | 5% | |
| Vitamin D 0 | 0% | |
| Potassium 58mg | 0% | |
Description
Pancake Mix
Instructions
Need to Add: Milk (2 cups), 2 eggs, 4 tbsp. melted butter. Leftover pancakes can be frozen and later microwaved or baked in a toaster oven or oven. To Make: Sift all dry ingredients into bowl. Beat egg until fluffy. Add and whisk egg, milk and butter into dry mix until blended. Heat buttered skillet until a drop of water dances on the surface or sizzles. Pour a small amount of batter onto the skillet and smooth or spread to desired size. When it starts to bubble, flip it over.
Ingredients
Flour Blend (Sorghum Flour, Tapioca Flour, Rice Flour), Baking Powder, Sugar, Salt, Xanthan Gum.
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