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About
Details
0 g trans fat. Excellent source of calcium. Questions or comments about Fast Shake? Call 1-800-851-5371 8-5 (CST) weekdays. www.gilstermarylee.com.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Dextrose, Sugar, Leavening (monocalcium Phosphate, Baking Soda), Palm Oil, Relecithinated Soy Flour. Contains 2% Or Less Of Each Of The Following: Buttermilk, Corn Syrup Solids, Salt, Cellulose Gum, Sodium Caseinate, Dipotassium Phosphate, Emulsifier (monoglycerides), Sodium Silicoaluminate
Directions
1. Add water. 2. Shake. 3. Pour. Makes about 13 delicious pancakes! Shake dry mix first. Add 1-1/3 cup cold water. Replace cap tightly. Shake bottle upside-down for 10 seconds, then loosen cap co release pressure. Tighten cap and shake until well mixed. Pour batter onto preheated, greased griddle. Cooking Tips: If batter is too thick, add slightly more liquid. Set griddle to 375 degrees. Flip when bubbles begin to break on surface and edges look cooked. Unused batter keeps in refrigerator for 5 days; more liquid may be needed. Best if used before date on back.
Warnings
Contains: wheat, soy, milk
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 220
- Total Fat 2.5g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 470mg20%
- Total Carbohydrate 43g16%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 5g
Details
0 g trans fat. Excellent source of calcium. Questions or comments about Fast Shake? Call 1-800-851-5371 8-5 (CST) weekdays. www.gilstermarylee.com.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Dextrose, Sugar, Leavening (monocalcium Phosphate, Baking Soda), Palm Oil, Relecithinated Soy Flour. Contains 2% Or Less Of Each Of The Following: Buttermilk, Corn Syrup Solids, Salt, Cellulose Gum, Sodium Caseinate, Dipotassium Phosphate, Emulsifier (monoglycerides), Sodium Silicoaluminate
Directions
1. Add water. 2. Shake. 3. Pour. Makes about 13 delicious pancakes! Shake dry mix first. Add 1-1/3 cup cold water. Replace cap tightly. Shake bottle upside-down for 10 seconds, then loosen cap co release pressure. Tighten cap and shake until well mixed. Pour batter onto preheated, greased griddle. Cooking Tips: If batter is too thick, add slightly more liquid. Set griddle to 375 degrees. Flip when bubbles begin to break on surface and edges look cooked. Unused batter keeps in refrigerator for 5 days; more liquid may be needed. Best if used before date on back.
Warnings
Contains: wheat, soy, milk
Common questions
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