There are 210 calories in one serve (0.5 cup mix (57 grams) ) of King Arthur Baking Company Pancake Mix, Gluten Free, Protein. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of King Arthur Baking
Nutrition Facts
Amount Per Selected Weight
-
Calories
368
-
Total Fat (g)
4 -
Saturated Fat (g)
0 -
Kilojoules
1540 -
Sodium (mg)
0 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
58 -
Dietary Fiber (g)
0 -
Sugars (g)
0 -
Protein (g)
25
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Food Details
On a per 100 gram basis, there are 368 calories, 25g protein, 4g fat, and 58g carbohydrates in King Arthur Baking Company Pancake Mix, Gluten Free, Protein.
14 g protein plant-based. Certified Gluten free gfco.org. 50% whole grain. 29 g or more per serving. 50% or more of the grain is whole grain. WholeGrainsCouncil.org. No sugar added (This is not a low-calorie food. See nutritional information for sugar and calorie content). Non GMO Project verified. nongmoproject.org. New look. 100% employee owned. Estd 1790. One serving = 3 pancakes. Non-dairy: See baker’s tip. how2recycle.info. kingarthurbaking.com. Follow us! (at)kingarthurbaking. For information on allergens and cross-contact prevention, visit: KingArthurBaking.com/allergen-program. Baker’s hotline. Call or chat online with our friendly bakers. 855-371-BAKE (2253). KingArthurBaking.com/bakers-hotline.
King Arthur Baking Company Pancake Mix, Gluten Free, Protein Ingredients
Whole Grain Brown Rice Flour, Gluten-Free Whole Grain Oat Flour, Pea Protein, Tapioca Starch, Baking Powder (Monocalcium Phosphate, Baking And Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1, Riboflavin (Vitamin B2)], Salt.
Food Notes
Power up your mornings. Packed with 14 grams of plant-based protein and 4 grams of fiber in each serving, there are no compromises with these light and fluffy pancakes. You’ll need: 4 inch pancakes: 6; Mix: 1 cup; Large egg(s): 1 egg; Oil or melted butter: 1-1/2 tbsp; Milk: 2/3 cup. 4 inch pancakes: 12; Mix: 2 cups; Large egg(s): 2 eggs; Oil or melted butter: 3 tbsp; Milk: 1-1/3 cups. 4 inch pancakes: 19; Mix: Full bag; Large egg(s): 3 eggs; Oil or melted butter: 5 tbsp; Milk: 2 cups. Directions: 1. Whisk together egg(s), butter or oil, and milk. Whisk in mix. Allow batter to sit for 10 minutes to thicken. 2. Heat lightly greased or skillet to medium. 3. Pour batter, a scant 1/4 cup at a time, onto griddle or skillet. Cook until bottom is lightly browned, and edges look set; flip and cook until lightly browned. For waffles: For each cup of pancake mix stir in 2 large eggs, 2 tablespoons oil, and 1/2 cup milk. Cook according to waffle iron directions; they may take an extra minute to cook fully. Baker’s Tip: To make egg-free or non-dairy; replace the amount of egg and milk given with your favorite egg replacer and non-dairy milk (or water).
Do not eat raw mix, dough, or batter.
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