     Points Credit : 9 points Currently valued at $0.90
YOUR PRICE: $9.01
Quantity :
Gluten, yeast, corn, dairy, soy, nut and rice free. Kosher.
Outstanding Taste Texture!
The taste in this mix is intensified with every bite because there are small bites of cranberries throughout. Make the pancakes or muffins for a hearty breakfast or as a tasty snack during the day!
Manufactured in Gluten, Soy, Rice and Nut free facility Shelf life: 2 years.
Ingredients: Granulated honey, tapioca starch, arrowroot powder, craisins, potato starch, millet flour, chia flour, pinto bean flour, navy bean flour, chickpea flour, cream of tartar, granulated orange peel, baking soda, xanthn gum, sea salt, soda, xanthan gum, sea salt, freeze dried cranberries.
NUTRITION FACTS
Serving Size 28g
Servings per container 14
Amount per serving
Calories 90 Calories from fat 0
%DV
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 230mg - 10%
Total Carbohydrates 19g - 6%
Dietary Fiber 2g - 9%
Sugars 9g
Protein 1g
Vitamin A 0%
Vitamin C 4%
Calcium 2%
Iron 2%
Directions
Cranberry Pancakes
1 bag of Breads from Anna Cranberry Pancake Muffin Mix
2/3 cup milk or favorite non-dairy drink
2 jumbo eggs
1/3 cup oil (butter, canola, coconut or grapeseed)
1 teaspoon vanilla (optional)
In a medium size mixing bowl, combine all wet ingredients and lightly beat by hand. Add Breads from Anna Cranberry Pancake Muffin Mix, blend until well combined. Let batter stand for 10 minutes, it will thicken as the cranberries absord the liquids. Pour approximately 1/4 cup onto the center of a well-oiled hot saute pan. Cook for 3-4 minutes. When bubbles appear on the surface, flip the pancake over for another 2-3 minutes.
Cranberry Coconut Muffins
1 bag of Breads from Anna Cranberry Pancake Muffin Mix
2 jumbo eggs
1/3 cup oil (butter, canola, coconut or grapeseed)
2/3 cup coconut milk
1 1/4 coconut flakes
1 teaspoon vanilla
In a medium size mixing bowl, combine all wet ingredients and lightly beat by hand. Add Breads from Anna Cranberry Pancake Muffin Mix and blend until well combined. Pour batter into lightly oiled parchment paper muffin liners. Bake at 350 degrees for approximately 20-25 minutes.
| 
