Cherrybrook Kitchen Gluten Free Chocolate Chip Pancake Mix

Cherrybrook Kitchen Gluten Free Chocolate Chip Pancake Mix

Cherrybrook Kitchen

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Details

Peanut free. Dairy free. Egg free. Nut free. Wheat free. Gluten free. Vegan. We understand: Family: Patsy and Chip Rosenberg are proud to own and operate Cherrybrook Kitchen as a family business. Patsy has multiple food allergies and developed these mixes from scratch. Their goal is to make life a
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Ingredients

White Rice Flour, Chocolate Chips [Sugar, Chocolate Liquor, Dextrose, Cocoa Butter (No Dairy Derivatives), Soy Lecithin, Vanilla Extract], Potato Starch, Evaporated Cane Juice, Tapioca Starch, Non Alluminated Baking Powder, Natural Vanilla Flavor, Sea Salt, Xanthan Gum.

Directions

Baking Instructions: Makes 21 4-inch pancakes or 9 waffles. All you need is: no. of pancakes: 7 pancakes, pancake mix: 1 cup, rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs): 3/4 cup, vegetable oil: 2 tsp. 14 pancakes, pancake mix: 2 cups, rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs): 1-1/3 cups, vegetable oil: 1 tbs. + 1 tsp. 21 pancakes, pancake mix: 3 cups, rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs): 1-3/4 cups + 2 tbs., vegetable oil: 2 tbs. No. of waffles: 3 waffles, pancake mix: 1 cup, rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs): 3/4 cup + 1 tbs., vegetable oil: 1 tbs. 6 waffles, pancake mix: 2 cups, rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs): 1-1/2 cups, vegetable oil: 2 tbs. 9 waffles, pancake mix: 3 cups, rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs): 2-1/4 cups, vegetable oil 3 tbs. For Pancakes: 1. Shake pancake mix box well to evenly distribute chocolate chips. 2. Stir rice milk (substitute plain soy milk or milk [unless you are allergic to this ingredient] according to your needs), vegetable oil and pancake mix in a bowl until just combined, then let stand for five minutes. 3. Heat a nonstick pan or griddle over medium-low heat. Coat the surface with cooking spray or brush with vegetable oil. 4. Pour batter by 1/4 cupfuls onto pan and cook until undersides are golden brown, about 2 minutes. Note: Pancakes will not bubble to indicate doneness, but are ready to flip when they become dry around the edges. 5. Flip pancakes and cook 2 minutes or until cooked through. 6. Enjoy! For Waffles: Follow mixing instructions above. Cook according to your waffle makers baking instructions.

Always refer to the actual package for the most accurate information