Ancient Grain Gluten-Free Pancake + Waffle Mix

Our Ancient Grain Gluten-Free Waffle + Pancake Mix is made with premium, nutrient-dense ancient grain flours such as golden quinoa and amaranth. Essential ingredients like baking powder and sugar complete the mix and make gluten-free breakfasts both quick and easy.

  • Slightly sweet, subtly nutty flavor
  • Finely ground, flour-like texture
  • Custom blend of ancient grain flours, including golden quinoa, amaranth, sorghum and brown rice
  • Naturally gluten free
  • Make gluten-free waffles, pancakes, crêpes and other quick breads
  • Use as a breading mixture for baked or pan-fried foods


Classic Gluten-Free Pancakes & Waffles

Prep Time:  5 Minutes
Cook Time: 3 Minutes

Makes 2-1/4 cups batter
1 Cup F+F Gluten-Free Ancient Grain Pancake & Waffle Mix
1 Cup Milk or Water
1 Egg
2 Tablespoons Butter, melted and cooled, plus more for frying

1.	Whisk egg into butter until smooth. Add milk or water and whisk until smooth.
2.	Add F+F Gluten-Free Ancient Grain Pancake & Waffle Mix and stir until no lumps remain and batter is smooth.
3.	Heat large griddle or skillet to medium temperature and brush lightly with melted butter. Drop spoonfuls of batter to desired size onto hot surface and let cook, about 3 minutes. Flip pancake when bubbles form on top and edges are golden.
4.	Transfer cooked pancakes onto plate and cover to keep warm until all pancakes are cooked.
5.	Serve pancakes topped with a swipe of butter and drizzled in F+F 100% Vermont Maple Syrup, or sprinkled with fresh berries.


Classic Waffle

SERVINGS: 3-5 waffles 
	(depending on waffle iron) 
COOK TIME: 5-10 minutes

1 cup of F+F Ancient-Grain GF Pancake + Waffle Mix  
2 Eggs 
1 ½ cup Milk 
3 tablespoon Butter 
1 tablespoon F+F Small Batch Vermont Maple Syrup 

1.	Melt the butter in a microwave or over the stove and set aside 
2.	Measure out the F+F Ancient-Grain GF Pancake + Waffle Mix  into a bowl and whisk in the milk and eggs, add in the maple syrup and melted butter 
3.	Whisk together until smooth but some chunks will remain 
4.	Heat up a waffle iron and cook ¼ cup size scoop of the waffle batter 
5.	Flip on both sides, serve with F+F Small Batch Vermont Maple Syrup and fresh berries