My Pancakes Baking Mix
Organic baking mix for fluffy pancakes
A life without pancakes is possible, but pointless. My Pancakes are the perfect fluffy vegan and gluten-free pancakes, for breakfast or also as a sweet snack. Rice and whole grain oat flour give them their fluffy consistency and the fine and sweet taste comes from real Bourbon vanilla.
By the way: My Pancakes are not only organic, vegan and gluten-free, but also climate-neutral! For further information, please click here:
Content: 200g
Rice flour*, whole grain oat flour* (gluten-free), raw cane sugar*, tapioka starch*, corn flour*, sweet lupine flour*, raising agent: sodium hydrogen carbonate; acidifier: potassium tartrates1; thickening agent: guar gum*; salt, 0,1 % ground Bourbon vanilla*2. (May contain traces of soy, cellery, mustard, and nuts.)
*from controlled organic agriculture
1pure tartar
2Rainforest Alliance certified
Contains the following allergens: oat (gluten-free), corn, lupine
| Nutritional values per 100 g final product | |
| Energy | 635 kj / 150 kcal |
| Fat | 2,1 g |
| Carbohydrates | 27 g |
| of which sugar | 6,7 g |
| Fibre | 1,9 g |
| Protein | 4,7 g |
| Salt | 0,29 g |
A life without pancakes is possible, but pointless. My Pancakes are the perfect fluffy vegan and gluten-free pancakes, for breakfast or also as a sweet snack. Rice and whole grain oat flour give them their fluffy consistency and the fine and sweet taste comes from real Bourbon vanilla.
| Eggs | may contain traces | Milk | not contained |
| Fish | not contained | Crustacean | not contained |
| Mollusc | not contained | Gluten | not contained |
| Lupine | contained | Sesame | not contained |
| Nuts | may contain traces | Peanut | not contained |
| Cellery | may contain traces | Soy | may contain traces |
| Mustard | may contain traces | Corn | contained |
Preparation
For your pancakes, you additionally need:
- 270ml soy drink
- 140g apple pulp
- a bit of oil for frying
- whisk
- coated pan
Preparation:
Add your pancake mix with the soy drink and apple pulp to a bowl and mix everything with a whisk until you have a smooth dough.
Preheat the pan to medium to high heat and add a tbsp of oil to the pan. Add 2 tbsps. of the dough per pancake to the pan and bakes them golden-brown (2-3 minutes). Flip the pancakes, as soon as they form bubbles on the surface and bake them again for about 1-2 minutes from the other side.
Note: You can also replace the apple pulp by a mashed ripe banana.
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