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Details
Just add water. The breakfast vegetable. The National Center for Science in the Public Interest has ranked the sweet potato as the No. 1 vegetable in nutrition in the United States. On the overall value comparison, it ranked the sweet potato as more than twice as nutritious as the second ranked vegetable. Research has proven that beta carotene aids in prevention of certain types of cancer. www.brucefoods.com. Product of USA.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dehydrated Sweet Potatoes (sweet Potatoes, Sugar, Sodium Acid Pyrophosphate, Tetrasodium, Pyrophosphate [added To Retard Oxidation]), Sugar, Defatted Soy Flour, Soybean Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt, Spice, Artificial Flavor, Buttermilk, Corn Starch, Egg White.
Directions
Sweet Potato Pancakes: What You Need: 3/4 cup of water; wire whisk; griddle; bowl. Reminder: Lightly oil skillet or griddle before each pouring to prevent sticking. 1. Heat skillet or griddle over medium-high heat or to 375 degrees F. Surface is ready when drops of water sizzle then disappear almost immediately. 2. Blend together pancake mix and water in a bowl using a fork or wire whisk. Stir until large lumps disappear. Over-mixing may toughen pancakes. For Best Results: Allow mixed product to stand for five minutes to rehydrate all ingredients before cooking. 3. Pour 1/4 cup (2 oz) batter on griddle for each 4 inch pancake. 4. Bake on hot griddle for 2 minutes. Turn and cook about 1 minute or until golden brown. 4-6 Pancakes: 1 bag pancake mix; 3/4 cup water.
Warnings
Contains: wheat, soy, milk, egg
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 2.5g3%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 420mg18%
- Total Carbohydrate 44g16%
- Dietary Fiber 2g7%
- Sugars 14g
- Protein 4g
Details
Just add water. The breakfast vegetable. The National Center for Science in the Public Interest has ranked the sweet potato as the No. 1 vegetable in nutrition in the United States. On the overall value comparison, it ranked the sweet potato as more than twice as nutritious as the second ranked vegetable. Research has proven that beta carotene aids in prevention of certain types of cancer. www.brucefoods.com. Product of USA.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dehydrated Sweet Potatoes (sweet Potatoes, Sugar, Sodium Acid Pyrophosphate, Tetrasodium, Pyrophosphate [added To Retard Oxidation]), Sugar, Defatted Soy Flour, Soybean Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt, Spice, Artificial Flavor, Buttermilk, Corn Starch, Egg White.
Directions
Sweet Potato Pancakes: What You Need: 3/4 cup of water; wire whisk; griddle; bowl. Reminder: Lightly oil skillet or griddle before each pouring to prevent sticking. 1. Heat skillet or griddle over medium-high heat or to 375 degrees F. Surface is ready when drops of water sizzle then disappear almost immediately. 2. Blend together pancake mix and water in a bowl using a fork or wire whisk. Stir until large lumps disappear. Over-mixing may toughen pancakes. For Best Results: Allow mixed product to stand for five minutes to rehydrate all ingredients before cooking. 3. Pour 1/4 cup (2 oz) batter on griddle for each 4 inch pancake. 4. Bake on hot griddle for 2 minutes. Turn and cook about 1 minute or until golden brown. 4-6 Pancakes: 1 bag pancake mix; 3/4 cup water.
Warnings
Contains: wheat, soy, milk, egg
Common questions
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