Dixie Diner
Carb Counters Pancake and Waffle Mix, Blueberry Cream
2.5 oz.
$6.09
$4.69
$4.46
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** The "$200+ Orders" price reflects a 5% discount for orders that total over $200.
I LOVE, LOVE, LOVE these pancakes!!! The first time I bought a package I made them one serving at a time. I found this to be difficult to measure. Now I just make up the whole mix and keep it in a container in the fridge. These have a 'nutty' taste to me and are similar to my favorite Harvest Grain & Nut pancakes from IHOP. I just use some sugar free syrup available at my local grocery store.
Ingredients: Soy protein concentrate, wheat bran, pure vegetable fiber, dried egg white, wheat flour, corn starch, whey protein, oat fiber, calcium acid phosphate, bicarbonate of soda, low glycemic monosaccride, low glycemic fruit concentrate, vanilla powder, silica.
Recommended Use: You will need 1/3 cup heavy cream, 1-1/4 cups water and 2 eggs to make sixteen 5"-6" pancakes.
In medium/large size mixing bowl, combine 2 eggs and whisk until yellow and slightly foamy (1/2 minute). Add dry mix, 1/3 cup heavy cream and 1-1/4 cups water. Whisk for 1 minute, until well blended. Spray the griddle or hot pan with non stick cooking oil, and pour 1/4 cup of the prepared batter into pan. Cook for JUST 30 SECONDS, and using a spatula, gently lift the pancake's edge to be sure it is browned - turn pancake and cook for JUST ANOTHER 20 SECONDS. If desired, place pancakes on a plate and cover with foil to keep warm.
Alternative:
Add 1/2 cup chopped pecans, chopped apples, or 1 cup blueberries (frozen or fresh) to batter.
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
275-0012 Dixie Diner Carb Counters Pancake and Waffle Mix 4.7 oz.
Ingredients: Soy protein concentrate, wheat bran, pure vegetable fiber, dried egg white, wheat flour, corn starch, whey protein, oat fiber, calcium acid phosphate, bicarbonate of soda, low glycemic monosaccride, low glycemic fruit concentrate, vanilla powder, silica.
Recommended Use: You will need 1/3 cup heavy cream, 1-1/4 cups water and 2 eggs to make sixteen 5"-6" pancakes.
In medium/large size mixing bowl, combine 2 eggs and whisk until yellow and slightly foamy (1/2 minute). Add dry mix, 1/3 cup heavy cream and 1-1/4 cups water. Whisk for 1 minute, until well blended. Spray the griddle or hot pan with non stick cooking oil, and pour 1/4 cup of the prepared batter into pan. Cook for JUST 30 SECONDS, and using a spatula, gently lift the pancake's edge to be sure it is browned - turn pancake and cook for JUST ANOTHER 20 SECONDS. If desired, place pancakes on a plate and cover with foil to keep warm.
Alternative:
Add 1/2 cup chopped pecans, chopped apples, or 1 cup blueberries (frozen or fresh) to batter.
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
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