Grain Berry Pancake & Waffle Mix

28 oz

$4.14 each($0.15 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

What's better than delicious, fluffy pancakes in the morning? Delicious, 100% WHOLE GRAIN pancakes & waffles that are full of health-boosting natural antioxidants; that’s what. Our Grain Berry Pancake & Waffle Mix with Onyx Sorghum is the perfect way to mix delicious and healthy together in one breakfast. Add your favorite berry or fruit for even more of a healthful antioxidant boost.

Highlights

Nutrition Facts
Per Serving As Packaged
About 18 servings per container
Serving Size
0.33 cup dry mix
- Amount Per Serving
  Calories
  140
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  370mg
  16%
- Potassium
  130mg
  2%
- Calcium
  50mg
  4%
- Iron
  1.3mg
  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.
Nutrition Facts
Per Serving Prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  260
- % Daily Value^*
- Cholesterol
  75mg
  24%
- Sodium
  460mg
  20%
- Potassium
  260mg
  6%
- Calcium
  150mg
  10%
- Iron
  1.7mg
  10%
- Vitamin D
  1.2mcg
  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
Sorghum Blend (Whole Grain Sorghum, High Tannin Sorghum Brain), Whole Wheat, Sugar, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Contains 2% or Less of Each of the Following: Salt.
Allergens and safety warnings
Contains: wheat.
Preparation Instructions: 10-12 Pancakes: 1 cup mix; 3/4 cup milk; 1 egg; 1 tbs oil. 20-24 Pancakes: 2 cups mix; 1-1/2 cups milk; 2 egg; 2 tbs oil. 30-36 Pancakes: 3 cups mix 2-1/4 cups milk; 3 egg; 3 tbs oil. 1. Heat skillet over medium-low heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then evaporate. 2. Combine all ingredients; stir just until large lumps disappear. For thicker pancakes, use a little less milk; for thinner pancakes, use a little more milk. 3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased griddle. 4. Turn when pancakes bubble and bottoms are golden brown. Optional: Add blueberries or other fruit, yogurt or apple sauce to batter. Waffles: 1. Preheat waffle iron. 2. Combine ingredients as directed for pancakes. 3. Pour desired amount on hot, lightly greased waffle iron. Cook according to manufacturer directions.