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slide 1 of 1, Pamela's Grain Free Pancake Mix , 12 oz

Pamela's Grain Free Pancake Mix

Pancakes: 1/2 cup (65 g) Grain-Free Pancake Mix; 1 egg (For an egg-free option, we recommend using our 10 minute waffle recipe); 1/2 cup almond milk (Cows' milk or other milk alternative, or water can be used); 1 tbsp oil. Yield: six 4-inch pancakes. Waffles: Use the pancake recipe in a preheated, greased standard waffle iron. Waffles will take longer to cook through. Oil iron between waffles. Yield: one 7 to 8-inch round waffle. 10 Minute Crispy Egg-Free Vegan Waffles: Mix together 1/2 cup mix, 1 tbsp oil, 1/2 cup water and let sit for 2 minutes. Batter will be thick. Pour onto greased waffle iron heated on medium and cook fora full 10 minutes until crispy. This recipe needs an extra-long cooking time. Opening the waffle iron early will cause the waffle to split. Do not open waffle iron for 10 minutes. Carefully remove from waffle iron. Pre-heat griddle to medium heat. Mix all ingredients together and let batter sit for 2 minutes. Pour batter onto a lightly oiled griddle. When pancake puffs, flip and cook until bottom is golden brown. Grain-Free pancakes may take longer to cook, and will have a slightly wetter texture than traditional pancakes. Oil griddle before cooking each pancake. Thicker batter will create thicker pancakes. Water can be added to thin batter. For extra protein and cakier pancakes: Use 2 eggs, 1/4 cup almond milk, 1/2 cup pancake mix, and 1 tbsp oil. For best results refrigerate after opening.


Almond Flour, Organic Coconut Flour, Cassava Flour, Tapioca Starch, Pecan Flour, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Walnut Flour, Thickener (potato Starch And Psyllium), Gluten-free Vanilla Flavor, Psyllium, Cellulose, Sea Salt.
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