Freee Gluten Free Pancake Mix

• Lactose Free
• Vegetarian
• Gluten Free

Craving pancakes for breakfast but finding it hard to find a perfect gluten free recipe that tastes just like the real thing? This mix is the answer. Simply add eggs, milk and oil to make a stack of thick, fluffy American breakfast pancakes or a plate of delicate crepes. You can also freeze any leftover pancakes that you make and enjoy them another day.

Features

• Gluten Free
• Makes 16 American breakfast pancakes or 8 crêpes
• Just Add Eggs, Oil & Milk

Country of origin United Kingdom

Nutritional data

Preparation and Usage Always cook flour before consumption.

Package type Box

Recycling information Bag - Recycle with bags at large supermarket - Don't recycle at home; Box - Recycle

Other Information

Full Product Name: Gluten Free Pancake Mix

Storage: Best before: see bottom of pack. Store in a cool dry place.

Additional Information: Cross Grain Symbol© - GB-173-058, CUK-G-017 KLBD - Parve

Ingredients Flour Blend (Rice, Potato, Tapioca, Maize), Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), Thickener (Xanthan Gum)

Allergen Information Free From Cereals Containing Gluten

Dietary Information Gluten free; Kosher

Recipes

8 Crêpe Pancakes

300g Freee Pancake Mix 2 Eggs 2 tbsp oil 600ml Milk

• 1. Empty the pancake mix into a bowl, break the eggs into the bowl, add the oil and half the milk and beat into a smooth batter.
• 2. Add the remaining milk and beat well.
• 3. Heat an oiled frying pan over a medium high heat and pour some batter into the pan, rolling the pan so the batter lightly covers the surface.
• 4. Cook until the base is golden then turn the pancake over and cook until that is also golden.
• 5. Transfer the pancake to a plate and repeat to make more pancakes.

16 American pancakes

300g Freee Pancake Mix 2 Eggs 2 tbsp oil 340ml Milk

• 1. Empty the pancake mix into a bowl, break the eggs into the bowl, add the oil and half the milk and beat into a smooth batter.
• 2. Add the remaining milk and beat well.
• 3. Heat an oiled frying pan over a medium high heat and spoon some batter into the pan to make 75mm/3 inch circles.
• 4. Cook until the bases are golden then turn the pancakes over and cook until both sides are golden.
• 5. Transfer the pancakes to a plate and make more pancakes.

Plant Swaps Swap milk for a plant-based alternative. 2 eggs = 100ml chickpea aquafaba.

Top Tip A non-stick frying pan is best for making pancakes.