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Krusteaz Pancake & Baking Mix, Protein
Krusteaz Pancake & Baking Mix, Protein
22 oz
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About
Details
Made with real ingredients. No artificial flavors. 10 g Protein per 1/3 cup mix. Whole Grain: 21 g or more per serving. Eat 48 g or more of Whole Grain daily. Wholegrainscouncil.org. No artificial colors; Preservatives. New! Est. 1932. Heart of the Northwest. Makes: Pancakes; Biscuits; Muffins & more. Loaded with protein & whole grains. Contents may settle. Product sold by weight not volume. Our Roots: They say home is where the heart is. For us, that's the Pacific Northwest - a place known for its natural beauty and balanced way of life, and where we chose to start our family business. It's also the inspiration behind the food we make. Made with real ingredients. 100% whole grain flour, and hearty protein, our pancakes makes it easier to feed your family well, wherever your home is. krusteaz.com. Facebook. Instagram. Twitter. Pinterest. (hashtag)Krusteaz. Stay in touch! 1(800) 457-7744 M-F 7AM-4PM [PT]. Baking(at)krusteaz.com. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
Ingredients
Ingredients: Whole Wheat Flour, Wheat Protein Isolate, Nonfat Milk, Sugar, Whey Protein Isolate (milk Protein), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Soybean Oil.
Directions
Blueberry Muffins: 2 ½ cups baking mix; 1/2 cup plain yogurt; 1/4 cup water ; 1/4 cup vegetable oil; 1 large egg; 1/2 cup sugar; 1-1/4 cups blueberries. Heat oven to 375 degrees F. Line muffin pan with paper baking cups and lightly grease. Stir together all ingredients except blueberries until well blended. Stir in blueberries. Spoon batter into muffin cups, filling each 2/3 full. Bake 19-21 minutes or until golden brown. Cool 5 minutes. Yield: 12 muffins. 2 muffins = 20 g protein. High Altitude (over 5,000 feet): Prepare as directed, adding on additional 2 tbsp water. Pancakes: You will need 1 cup baking mix; 2/3 cup milk or 1/2 cup milk and 1 large egg. Tip: For thinner pancakes, add more milk. (1) Heat griddle to 375 degrees F (medium heat): Lightly grease. (2) Whisk mix and milk (or milk and egg, if using) until moistened. Batter will be thick. Do not over-mix. Pour about 1/4 cup batter per pancake onto griddle. (3) Cook pancakes 1-1/4-1-1/2 minutes per side, or until dark brown, turning once. Yield: 5 pancakes. High Altitude: No adjustment necessary. 3 Pancakes = 18 g protein. For Waffles: Combine 2 cups mix with 1 cup milk and ¼ cup vegetable oil. Pour about 2/3 cup batter onto preheated, lightly greased waffle iron. Cook about 3 minutes until steaming stops or waffle is golden brown. Yield: 2 waffles. High altitude (over 5,000 feet: Prepare as directed, adding on additional ¼ cup milk. 1/2 of 7 inches round waffle = 12 g protein. Drop Biscuits: You will need 1-3/4 cups baking mix; 1/4 cup butter, softened, but not melted; 1/2 cup milk (1) Heat oven to 450 degrees F. Line baking sheet with parchment paper or spray with nonstick cooking spray. (2) Stir together mix and butter, using a fork, until mixture forms pea-sized crumbles. Add milk, stirring just until dough forms and mix is completely moistened. (3) Scoop dough in 1/4 cup portions and place 2 inches apart on baking sheet. (4) Bake 8 minutes, or until lightly browned on top. If desired, brush with additional melted butter. Serve immediately. Yield: 8 biscuits. High altitude (over 5,000 feet): Prepare as directed, using 2/3 cup milk. 2 Biscuits = 8 g protein. Do not eat raw batter.
Warnings
Contains: wheat, milk. May contain eggs, soy and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 1.5g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 450mg19%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 10g
Details
Made with real ingredients. No artificial flavors. 10 g Protein per 1/3 cup mix. Whole Grain: 21 g or more per serving. Eat 48 g or more of Whole Grain daily. Wholegrainscouncil.org. No artificial colors; Preservatives. New! Est. 1932. Heart of the Northwest. Makes: Pancakes; Biscuits; Muffins & more. Loaded with protein & whole grains. Contents may settle. Product sold by weight not volume. Our Roots: They say home is where the heart is. For us, that's the Pacific Northwest - a place known for its natural beauty and balanced way of life, and where we chose to start our family business. It's also the inspiration behind the food we make. Made with real ingredients. 100% whole grain flour, and hearty protein, our pancakes makes it easier to feed your family well, wherever your home is. krusteaz.com. Facebook. Instagram. Twitter. Pinterest. (hashtag)Krusteaz. Stay in touch! 1(800) 457-7744 M-F 7AM-4PM [PT]. Baking(at)krusteaz.com. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
Ingredients
Ingredients: Whole Wheat Flour, Wheat Protein Isolate, Nonfat Milk, Sugar, Whey Protein Isolate (milk Protein), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Soybean Oil.
Directions
Blueberry Muffins: 2 ½ cups baking mix; 1/2 cup plain yogurt; 1/4 cup water ; 1/4 cup vegetable oil; 1 large egg; 1/2 cup sugar; 1-1/4 cups blueberries. Heat oven to 375 degrees F. Line muffin pan with paper baking cups and lightly grease. Stir together all ingredients except blueberries until well blended. Stir in blueberries. Spoon batter into muffin cups, filling each 2/3 full. Bake 19-21 minutes or until golden brown. Cool 5 minutes. Yield: 12 muffins. 2 muffins = 20 g protein. High Altitude (over 5,000 feet): Prepare as directed, adding on additional 2 tbsp water. Pancakes: You will need 1 cup baking mix; 2/3 cup milk or 1/2 cup milk and 1 large egg. Tip: For thinner pancakes, add more milk. (1) Heat griddle to 375 degrees F (medium heat): Lightly grease. (2) Whisk mix and milk (or milk and egg, if using) until moistened. Batter will be thick. Do not over-mix. Pour about 1/4 cup batter per pancake onto griddle. (3) Cook pancakes 1-1/4-1-1/2 minutes per side, or until dark brown, turning once. Yield: 5 pancakes. High Altitude: No adjustment necessary. 3 Pancakes = 18 g protein. For Waffles: Combine 2 cups mix with 1 cup milk and ¼ cup vegetable oil. Pour about 2/3 cup batter onto preheated, lightly greased waffle iron. Cook about 3 minutes until steaming stops or waffle is golden brown. Yield: 2 waffles. High altitude (over 5,000 feet: Prepare as directed, adding on additional ¼ cup milk. 1/2 of 7 inches round waffle = 12 g protein. Drop Biscuits: You will need 1-3/4 cups baking mix; 1/4 cup butter, softened, but not melted; 1/2 cup milk (1) Heat oven to 450 degrees F. Line baking sheet with parchment paper or spray with nonstick cooking spray. (2) Stir together mix and butter, using a fork, until mixture forms pea-sized crumbles. Add milk, stirring just until dough forms and mix is completely moistened. (3) Scoop dough in 1/4 cup portions and place 2 inches apart on baking sheet. (4) Bake 8 minutes, or until lightly browned on top. If desired, brush with additional melted butter. Serve immediately. Yield: 8 biscuits. High altitude (over 5,000 feet): Prepare as directed, using 2/3 cup milk. 2 Biscuits = 8 g protein. Do not eat raw batter.
Warnings
Contains: wheat, milk. May contain eggs, soy and tree nuts.
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