TO MAKE 5 PANCAKES MIX ½ CUP MIX WITH 1/3 CUP WATER. FOR THICKER PANCAKES USE A LITTLE LESS WATER 1. HEAT SKILLET OVER A MEDIUM-LOW HEAT OR ELECTRIC GRIDDLE TO 375 F. SKILLET IS READY WHEN DROPS OF WATER SIZZLE, THEN DISAPPEAR ALMOST IMMEDIATELY. 2. COMBINE MIX AND WATER IN A BOWL. STIR WITH A FORK UNTIL LARGE LUMPS DISAPPEAR. OVERMIXING MAY TOUGHEN PANCAKES. 3. POUR SLIGHLY LESS THAN 1/4 CUP BATTER FOR EACH PANCAKE ONTO LIGHTLY GREASED SKILLET. 4. TURN WHEN PANCAKES BUBBLE AND BOTTOMS ARE GOLDEN BROWN. | Nutrition Facts
Serving Size 5 5" pancakes (86g)
Servings Per Container 16 
| Amount Per Serving | | | Calories 400 | Calories from Fat 81 | | | % Daily Value* | | | Vitamin A 5000IU | 100 | % | . | Vitamin C 60mg | 100 | % | | | Vitamin D 200IU | 50 | % | . | Vitamin E 30IU | 100 | % | | | Vitamin B12 | 100 | % | . | Vitamin B6 2mg | 100 | % | | | Niacin 10mg | 50 | % | . | Iron 2mg | 15 | % | | | Phosphorous 485mg | 50 | % | · | Thiamin 1.5mg | 100 | % | | | Folic Acid 200mcg | 50 | % | · | Iodine 73mcg | 50 | % | | | Magnesium 250mcg | 50 | % | · | Biotin 150mcg | 50 | % | | | Riboflavin 1.70mg | 100 | % | · | Copper 1mg | 50 | % | | | Panotothenic Acid 10mg | 100 | % | · | Selenium 35mcg | 50 | % | | | *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | Calories: | 2,000 | 2,500 | | | Total Fat | Less than | 65g | 80g | | Sat Fat | Less than | 20g | 25g | | Cholesterol | Less than | 300mg | 300mg | | Sodium | Less than | 2,400mg | 2,400mg | | Potassium | Less than | 3,500mg | 3,500mg | | Total Carbohydrate | 300g | 375g | | Dietary Fiber | 25g | 30g | | | | Calories per gram: Fat 9 | Carbohydrate 4 | Protein 4 | |
INGREDIENTS:WHEY PROTEIN ISOLATE, BROWN RICE FLOUR, STEEL CUT OATS, BARLEY FLOUR, OAT FLOUR, HYDROLIZED WHEAT GLUTEN, VITAL WHEAT GLUTEN, MILLED FLAX SEED, BAKING SODA, BAKING POWDER
ALLERGY WARNING: CONTAINS WHEAT. MANUFACTURED IN A FACILITY THAT PROCESSES MILK, EGGS, WALNUTS, PEANUTS, SOYBEANS. | | |
