Product descriptions
Gluten Free Vegan Pancake and Biscuit Flour Mix (gluten free) 500 g (+/-5g).
Preparation suggestion for 4-5 large pancakes without eggs vegan: measure out 125 g of Light Pancake Flour Mix into a mixing bowl, add 30-50 g of sweetener of your choice, 200 ml of vegetable milk (e.g. coconut, almond, rice, etc.) and 130 ml of sparkling mineral water, 10 ml of liquid fat. Mix thoroughly, leave to rest for 10 minutes, then spread a portion of the mixture in a non-stick, lightly greased pancake pan. Cook over medium heat or until the edges start to brown, then flip and cook for a further 1-2 minutes. If the edges are a little crispier, the stacked pancakes will soften (you can cover them with a plate). The pancakes can be easily rolled up. If the batter thickens while resting, you can loosen it with 1-2 tablespoons of water. You should get a slightly thicker batter than a traditional pancake batter.
Ingredients. gluten free flours (wholemeal rice flour, oat flour, millet flour, sorghum flour), tapioca starch, bamboo fibre flour, plantain seed coat flour
Made in a plant using sesame seeds and nuts. Keep in a dry, cool place. Contains only naturally occurring fibres and sugars
Average nutritional value per 100g of flour blend: Energy kj: 1413,8; Energy kcal: 343,1; Fat: 2,4g of which saturated fatty acids: 0,4g, Carbohydrate: 71,2g of which sugars: 0,3g; Protein: 6,1g; Salt: 0g; Fibre: 7,2g