12 best pancake recipe

Product features

Sample Recipe: San Francisco Treat

To activate the starter:

At least 6 to 12 hours before making the dough, in a medium bowl, combine the starter, lukewarm water, and flour, completely incorporating the ingredients into the starter. Loosely cover and let sit on the counter until ready to use.

To make the bread dough:

1. In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, combine 9½ ounces (1 cup) active starter with the flour, room temperature water, and olive oil. Mix the ingredients on low speed for about 1 minute, or by hand until combined. Let the dough rest in the bowl for at least 30 minutes.

2. Add salt and mix on low speed for 1 minute, or by hand for 2 minutes. Increase the speed to medium and mix for 2 minutes more, or 4 minutes by hand. If necessary, scrape the inside of the bowl to make sure the dough is in one piece.

3. Cover the bowl with a clean kitchen towel and let rise for 2 hours. The dough should double in size. If it has not risen, wait another 15 minutes or so until it does.

4. Once the dough has doubled in size, divide it into two equal pieces. Form each into a ball by continually tucking the edges of the dough underneath until the top is tight.

5. Line two Dutch ovens with parchment paper and generously sprinkle the parchment with semolina or cornmeal and place one dough ball in each pot, seam-side down. Re-cover the dough and let rise for 1 to 2 hours more.

6. Preheat the oven to 400°F.

7. Using a bread lame or a very sharp knife, cut an X into the top of each loaf. Spray the bread with water and place the lids on the pots. Bake for 20 minutes.

8. Remove the lids and bake for 10 to 15 minutes more.

9. Remove from the oven and let the bread cool for 5 minutes in the pots. Carefully transfer the bread to wire racks to cool completely before slicing.

Product description

From the Manufacturer

• 12oz pouch. Feeds a crowd. Makes 22 four-inch pancakes or waffles.
• Our pancakes Cassava-root base delivers delicious, grain-free, low-glycemic, low carb, pre-biotic nutrition with the fluffy texture of traditional recipes, with almond and coconut flours adding fiber, protein, a hint of natural sweetness.
• Low carb and keto-friendly. Just 11 net carbs per two 4 inch pancake or waffle serving. An additional 6 grams of protein and 5 grams of fiber per serving add even more nutritional fuel for your lean and high performance lifestyle.
• Preparation is a breeze: simply scoop the desired amount of mix into a bowl, add water, mix, and make. JUST ADD WATER - no eggs or milk necessary. If you don’t want to use it all at once, our resealable closure keeps the mix fresh for next time.
• Compatible with Paleo, Gluten-Free, Whole30, and Bulletproof diets, and more

User questions & answers

Question:	Are the eggs in here a very processed(high heat and/or pressure etc.) product? any testing for glyphosate or any other bad stuff? thank you
Answer:	Cholesterol is high
Question:	If I want to make 1 serving to match the nutrition facts, how much dry mix and water do I use
Answer:	1 serving would be 35g of dry mix which is ~1/3 of a cup. We would suggest using 1/4 cup water or less depending on preference.
Question:	what are the exact indredients in the paleo
Answer:	For a paleo pancake these are really tasty. Make sure you practice cooking them they don't flip like regular pancakes.Ingredients are Cassava flour, organic coconut flour, almond flour, eggs, leavening (monocalcium phosphate, sodium bicarbonate), salt, monk fruit, spice
Question:	does it have folic acid
Answer:	I do not see folic acid on the label. Just cassava flour, organic coconut flour, almond flour, eggs, leavening (monocalcium phosphate, sodium bicarbonate), salt, monk fruit, spice.

Product features

Birch Benders Paleo Pancake & Waffle Mix

Wild ingredients from around the globe make these the best pancakes a modern caveperson can have. Return to mother nature’s kitchen and discover the power of paleo with Birch Benders. Enjoy!

Paleo Perfection

Perfectly balanced macronutrient profile with moderate amounts of healthy coconut and almond-based fat, high fiber and protein, and low net carbs.

Mix it up!

Top off your stacks with delicious paleo toppers like nut butter, fruit spread, and fruit!

Prefer waffles?

Use 1 cup mix, 3/4 cup water, and 1 & 1/3 Tbsp. coconut oil. Mix and cook according to your waffle iron instructions.

Cassava Root (Yuca) Flour

This ancient root provides fine, delicious, macronutrient- and mineral-rich flour, and is high in gut-healthy prebiotic resistant starch.

Coconut Flour

Nature's nutritional powerhouse. Coconuts provide healthy fiber, fat, and bulk to give our pancakes a hearty texture with a hint of natural sweetness.

Almond Flour

This nutty staple is high in protein, fiber, vitamins, minerals, and heart-healthy monounsaturated omega-3 fats.

Eggs & Monk Fruit Extract

We added the egg so you don't have to! Protein and choline-rich eggs make our pancakes ready-to-make right out of the pouch (just add water!), while natural monk fruit extract adds a touch of sugar-free, wholesome sweetness.