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Pancake and Waffle Mix

Ingredients

Scale
  • Single Batch:
  • 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • Pinch of fine sea salt
  • Makes: 1 cup of mix (2 waffles (eight individual pieces total) or 8 3- to 4-inch pancakes
  • (Labels have instructions on how to make the waffles/pancakes)
  • Double Batch:
  • 1 cup blanched almond flour
  • 1 cup tapioca flour
  • 1 1/2 teaspoon baking powder
  • Pinch of fine sea salt
  • Makes: 1 cup of mix (4 waffles (sixteen individual pieces total) or about fourteen to sixteen 3- to 4-inch pancakes
  • (Labels have instructions on how to make the waffles/pancakes)

Instructions

  • In a large bowl or a large mason jar, mix together almond flour, tapioca flour, baking powder, and sea salt.
  • Store in an airtight container in the pantry for 2 weeks, or in the fridge for up to one month.

Nutrition

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

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