Pamelas Gluten Free Pancake Baking Mix

Pam-Cakes: 1 cup Pamela's Baking & Pancake Mix; 1 large egg; 2/3 cup water; 1 tbsp oil. Yield: 6 to 8 pancakes. Allergen Options: For egg, use equivalent liquid egg replacer. Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium low heat, or 350 degrees for electric griddles), flip once. Serve. Waffles: 2 eggs, large - separated; 3/4 cup water; 1-1/2 cups Pamela's Baking & Pancake Mix; 1 tbsp oil. Yield: three 7-inch round waffles. Beat egg whites until stiff. In a separate bowl, combine baking mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. For crispier waffles, increase baking time. Muffins: 1/4 cups Pamela's Baking & Pancake Mix; 1 egg, large-separated; 1/4 cup water; 1 tsp vanilla; 1/3 cup honey (or 1/4 cup sugar); 1/4 cup chopped walnuts (optional); 1/2 cup fruit (optional): bananas, peaches, berries, etc. (If using raisins or dried fruit add 1/4 cup additional water). Yield: approximately 6 muffins. Preheat oven to 350 degrees. Mix all ingredients together and spoon into greased muffin pan, 2/3 full. Bake for 18-20 minutes. Banana Bread: 4 tbsp butter, melted; 1/2 cup sugar or honey; 2 eggs, large-beaten; 1 cup bananas, mashed; 1-3/4 cups Pamela's Baking & Pancake Mix; 1 tsp vanilla; 1/2 tsp salt; 1/2 cup nuts (optional). Yield: one 8 inch x 4 inch loaf. Preheat oven to 350 degrees. Beat together butter, sugar or honey, eggs and bananas. Add remaining ingredients and mix together. Pour into greased 8 inch x 4 inch loaf pan. Bake for 1 hour, or when inserted toothpick comes out clean. Sour Cream Coffee Cake: Cake Batter: 2 cups Pamela's Baking & Pancake Mix; 2/3 cup butter; 1 cup white sugar; 2 eggs, large; 1 tsp vanilla; 1 cup sour cream. Filling: 1 cup walnuts or pecans, chop to med. pieces; 1/4 cup white sugar; 1/4 cup light brown sugar; 2 tsp cinnamon; 1/2 cup currants or raisins (optional)-soak in cup of hot water to plump, then drain. Glaze: 1 cup powdered sugar; 2 to 3 tbsp water; 3/4 tsp vanilla. Mix together until pourable. Yield: One 9 inch cake. 1. Preheat oven to 350 degrees. Mix together filling and set aside. For cake batter, mix butte, sugar and eggs until fluffy, then mix in vanilla. Add baking mix and sour cream. Mix together until incorporated. 2. Spoon 1/2 batter into greased 9 inch bundt or spring pan, covering the bottom. Sprinkle 1/2 of the filling evenly over batter, repeat with layer of batter, then sprinkle remaining filling over batter. Insert knife straight down into batter, moving up and down around the pan in a zig zag motion. Do not smooth out batter. 3. Bake for 45-50 minutes when inserted toothpick comes out clean. While warm, run a knife around the edges. When cool, remove from pan and pour thin stream of glaze back and fourth over cake. Chocolate Chip Cookies: 7 tbsp butter; 1/4 cup white sugar; 1/4 cup light brown sugar; 1 egg, large; 1 tsp vanilla; 1-1/2 cups Pamela's Baking & Pancake Mix; 1 cup semi sweet chocolate chips; 1/2 cup chopped walnuts (optional). Yield: approximately 20 cookies. Preheat oven to 350 degrees. Cream butter and sugar, add egg and vanilla, then beat together. Add baking mix, chocolate chips and nuts, then mix thoroughly. Place scoops of dough (1 tbsp scoop) on a lightly greased cookie sheet. Bake for 15 minutes or until edges start to brown. Let cookies cool slightly and use a spatula to remove from cookie sheet.

Brown Rice Sugar, White Rice Flour, Cultured Buttermilk, Natural Almond Meal ( May Appear As Brown Flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum-free Baking Powder ( Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.