     Points Credit : 10 points Currently valued at $1.00
YOUR PRICE: $9.99
Quantity :
Gluten, yeast, corn, dairy, soy, nut and rice free. Kosher.
Outstanding Taste Texture! This mix is sweetened with maple sugar, enough said! Make the pancakes or muffins for a hearty breakfast or as a tasty snack during the day!
This mix has many uses! Be creative and feel free to add your own special touch to either the pancakes or muffins. Add three tablespoons of maple syrup or a handful of nuts or both! Its delicious! Manufactured in Gluten, Soy, Rice and Nut free facility Shelf life: 2 years. Ingredients: Tapioca starch, arrowroot powder, maple sugar, millet flour, granulated honey, potato starch, chia flour, pinto bean flour, navy bean flour, chickpea flour, cream of tartar, baking soda, xanthan gum, sea salt. 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 210mg - 9%
Total Carbohydrates 18g - 6%
Dietary Fiber 2g - 9%
Sugars 6g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 4%
Directions
Maple Pancakes
1 bag of Breads from Anna Maple Pancake Muffin Mix
1/2 cup milk or favorite non-dairy drink
2 jumbo eggs
1/3 cup oil (butter, canola, coconut or grapeseed)
3 tablespoons maple syrup (optional)
1 teaspoon vanilla
In a medium size mixing bowl, combine all wet ingredients and lightly beat by hand. Add Breads from Anna Maple Pancake Muffin Mix, blend until well combined. Measure out approximately 1/4 cup batter and pour onto the center of a well-oiled hot saute pan. Cook over medium heat for 3-4 minutes, when bubbles appear on the surface flip the pancake over for another 2-3 minutes or until golden brown. Any remaining pancakes can be stored in the refrigerator for up to three days and then reheated: can also be frzen for up to four months. Placing wax paper between each pancake and storing in an airtight container is recommended. Maple Muffins
1 bag of Breads from Anna Maple Pancake Muffin Mix
2 jumbo eggs
2 cup milk or favorite non-dairy drink
1/3 cup oil (butter, canola, coconut or grapeseed)
1 teaspoon vanilla
3 tablespoons maple syrup (optional)
In a medium size mixing bowl, combine all wet ingredients and lightly beat by hand. Add Breads from Anna Maple Pancake Muffin Mix and blend until well combined. If using fresh fruit or nuts, fold into batter. Pour batter into lightly oiled parchment paper muffin liners. Bake at 350 degrees for 20-25 minutes.
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