Maple Pancake Mix

Gluten-Free • Sweetened with Maple Sugar

Wholesome, gluten-free pancake mix made with oat and buckwheat flour, lightly sweetened with pure maple sugar. A fluffy start to your morning, ready to make with water and your favorite toppings.

Bag size & servings

Net weight: 365 g. About 8 servings per bag. Serving size: ½ cup (48 g) dry mix.

Ingredients

Oat flour, Potato starch, rice flour, buckwheat flour, maple sugar, baking powder (mono calcium phosphate, tapioca starch, sodium bicarbonate), baking soda, apple cider vinegar powder, sea salt, cinnamon, nutmeg, vanilla.

How to make pancakes

Preheat a lightly greased skillet over medium heat. Combine 1 cup mix with ½–¾ cup water. For best results, add 1 egg or flax egg (optional, but recommended) for a softer, fluffier pancake. Let batter rest for 3–5 minutes.

If batter is too thick, add water 1 tablespoon at a time. If batter is too thin, add a little more mix. Pour batter onto the skillet and cook until bubbles begin to form and edges are set. Flip and cook until golden brown.

Sunny’s tip: turn them into muffins

Combine 1 cup mix with ½ cup milk, 1 mashed banana, and an egg. Add desired mix-ins and distribute into a lined muffin tray. Bake at 350°F for about 20 minutes.

Make ’em Sunny’s Way

Top with warmed frozen berries, Greek yogurt, a drizzle of nut butter, and Sunnymede pure maple syrup.

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