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Fiber One

Fiber One Buttermilk Complete Pancake Mix

28.3 oz
$4.10 each($0.14 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Naturally flavored. Just add water. 20% daily value of fiber. 3.5 grams of fat per serving. At least 10 g of whole grain per serving. Excellent source of calcium. 0 g trans fat. The Fiber Your Family Will Love to Taste: Sure you want fiber, but you want it to taste great! Each serving of Fiber One pancakes contains 20% of the daily value of fiber, so now the whole family can enjoy the benefits of fiber every day! Whole Grain: 10 g or more per serving. Eat 48 g or more of whole grain per day. Carbohydrate Choices: 2-1/2.

Highlights

  • Nutrition Facts

    15 servings per container

    Serving Size
    3.00 pancake
    • Amount Per Serving
    • Calories190
      Calories from Fat30
    • % Daily Value*
    • Total Fat
      • 3.5g
      • 5%
    • Saturated Fat
      • 0.5g
      • 3%
    • Trans Fat
      • 0g
    • Polyunsaturated Fat
      • 0.5g
    • Monounsaturated Fat
      • 2g
    • Cholesterol
      • 25mg
      • 8%
    • Sodium
      • 450mg
      • 19%
    • Total Carbohydrate
      • 36g
      • 12%
    • Dietary Fiber
      • 5g
      • 20%
    • Sugars
      • 4g
    • Protein
      • 6g
    • Calcium
      • 25%
    • Iron
      • 10%
    • Riboflavin
      • 8%
    • Thiamin
      • 10%
    • Niacin
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Benzoyl Peroxide), Whole Wheat Flour, Inulin, Sugar, Canola Oil, Defatted Soy Flour, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dried Egg Whites, Dried Egg Yolk with Sodium Silicoaluminate, Tricalcium Phosphate, Buttermilk, Salt, Corn Starch, Dextrose, Artificial Flavor.

    Allergens and safety warnings

    Contains wheat, soy, egg and milk ingredients.

  • To Make: 6 or 7 pancakes; Mix: 1 cup; Water: 2/3 cup. To Make: 12 or 14 pancakes; Mix: 2 cup; Water: 1-1/3 cups. To Make: 20 or 22 pancakes; Mix: 3 cup; Water: 2 cups. 1. Heat skillet or griddle over medium-high heat or to 375 degrees F. Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) 2. Stir Pancake Mix and water (milk can be used instead of water) with fork or wire whisk until smooth (batter will be thin). (For thicker pancakes, stir in additional mix.) Pour slightly less than 1/4 cup batter into hot greased skillet for each pancake. 3. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. High Altitude (3500-6500 ft): No change. Tips: To Reheat Pancakes: Microwave 1 to 2 pancakes on High 10 to 20 seconds. Or place in single layer on ungreased cookie sheet and cover tightly with foil; heat in 375 degree F oven about 10 minutes. To Keep Pancakes Warm: Place on paper towel-lined cookie sheet in 200 degree F oven. To maintain freshness, store in airtight container.