Pantry vegan pancake and cookie flour mix gluten-free 500 g
Egg-free vegan pancakes can be easily made and baked without any hassle. Simple to mix, flip, and roll. With its pleasant, harmonious taste, it quickly becomes a favorite for both kids and adults. Recommended from the age of six months according to the vegan recipe on the packaging. 100% natural, gluten-free flour mix, free from labeled allergens, vegan and gluten-free. The composition is corn-free, soy-free, and potato-free as well.
Product Description
Pantry Vegan Pancake and Cookie flour mix (gluten-free). 500 g (+/-5g).
Recipe suggestion for 4-5 larger pancakes without eggs in a vegan way: Measure out 125 g of Light pancake flour mix into a mixing bowl, add 30-50 g of sweetener of choice, 200 ml of plant-based milk (e.g. coconut, almond, rice, etc.) and 130 ml of sparkling mineral water, 10 ml of liquid fat. Mix thoroughly, let it rest for 10 minutes, then spread a portion of the batter in a non-stick, lightly greased pancake pan. Cook on medium heat or flame until the edges start to brown, then flip and cook for another 1-2 minutes until done. If the edges are a bit crispy, stacking the pancakes on top of each other will soften them (you can cover them with a plate). The pancakes can be easily rolled up. If the batter thickens while resting, you can loosen it with 1-2 tablespoons of water. You should have a slightly thicker batter than traditional pancake batter.
Ingredients: gluten-free flours (whole grain rice flour, oat flour, millet flour, sorghum flour), tapioca starch, bamboo fiber flour, psyllium husk flour
Made in a facility that uses sesame seeds and tree nuts. Keep in a cool, dry place. Contains only naturally occurring fibers and sugars.
Average nutritional values in 100g flour mix: Energy kj: 1413.8; Energy kcal: 343.1; Fat: 2.4g of which saturates: 0.4g; Carbohydrate: 71.2g of which sugars: 0.3g; Protein: 6.1g; Salt: 0g; Fiber: 7.2g