Almond Blueberry Pancakes

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Organic sprouted whole grain brown rice and stone ground corn flour are mixed with finely ground almonds for a rich satisfying flavor. Just one serving provides 26 grams of whole grains. Organic blueberries along with organic almonds and chicory root provide an excellent source of fiber. Organic coconut sugar was added for it's rich caramel flavor and low glycemic index. Mix, grill, and enjoy!

This product is gluten-free, dairy-free and wheat-free.

 



Ingredients


Organic Whole Grain Sprouted Brown Rice Flour
Organic Almonds
Organic Whole Grain Stone Ground Corn Flour
Organic Coconut Sugar
Chicory Root Fiber
Organic Blueberries
Baking Powder
Organic Vanilla
Sea Salt



Allergan Statement: Contains almonds and coconut. Manufactured in a facility that uses peanuts, other tree nuts and soy. Good Manufacturing Practices are used to prevent introduction of undeclared allergans.


 
 
 

 

Pancakes:

1 cup Almond Blueberry Pancake Mix
1/3 cup almond, coconut or cows milk
1 egg beaten or 1 egg white
1 tbsp. olive oil or melted butter

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Mix ingredients until smooth. Let rest for a couple of minutes then pour onto a lightly oiled preheated non-stick griddle. Flip when pancake edges look dry. If using an electric griddle, 370 F is best. Makes 6 medium size pancakes.

 

Waffles:

1 cup Almond Blueberry Pancake Mix
1/3 cup almond, coconut or cows milk
1 egg beaten
2 tbsp. of vegetable oil or melted butter

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Bake on a lightly oiled waffle iron until golden brown. Recipe makes 5 waffles.

 

For thicker pancakes and waffles: use less liquid.