Maple Pancake & Muffin Mix

Short Description

Breads From Anna Pancakes & Muffins MaplePotato Starch, Tapioca Starch, Arrowroot, Maple Sugar, Millet Flour, Organic Unrefined Cane Sugar, Chia Flour, Pinto Bean Flour, Navy Bean Flour, Chickpea Flour, Cream Of Tartar, Baking Soda, Xanthan Gum, Sea SaltMaple Pancakes: 1 bag of Breads From Anna Maple Pancake & Muffin Mix; 1-1/2 cups milk or favorite non-dairy drink; 2 extra large eggs; 1/3 cup oil (coconut, safflower, grapeseed, butter or canola) ; 1 teaspoon vanilla; 3 tablespoons maple syrup optional. In a medium size mixing bowl, combine all wet ingredients and lightly beat by hand. Add Breads From Anna Maple Pancake & Muffin Mix and blend until well combined. Measure out approximately 1/4 cup batter and pour onto the center of a well-oiled hot saute pan. Cook over Medium heat for 3-4 minutes, when bubbles appear on the surface flip the pancake over for another 2-3 minutes or until golden brown. Any remaining pancakes can be stored in the refrigerator for up to three days and then reheated; can also be frozen for up to four months. Placing wax paper between each pancake and storing in an airtight container is recommended. Maple Muffins: 1 bag of Breads From Anna Maple Pancake & Muffin Mix; 2 jumbo eggs; 1 cup of milk or favorite non-dairy drink; 1/3 cup oil (coconut, safflower, grapeseed, butter or canola); 1 teaspoon vanilla; 3 tablespoons maple syrup (optional). In a medium size mixing bowl, combine all wet ingredients and lightly beat by hand. Add Breads From Anna Maple Pancake & Muffin Mix and blend until well combined. If using fresh fruit or nuts, fold into batter. Pour batter onto lightly oiled parchment paper muffin liners. Bake at 350 degrees for 20-25 minutes. Gluten & yeast free pancakes & muffins. Corn, dairy, soy, nut, and rice free. Kosher. Manufactured in gluten and nut free facility. Nutrition facts represent dry ingredients only. Made in Iowa City, Iowa, USA.

Long Description