Whole Note Food Company was founded by Paul and Bonnie Morris. When Paul was diagnosed with celiac disease, he wanted to make gluten-free baked goods in place of traditional, wheat-based recipes. As he worked on perfecting his recipes, he shared his gluten-free mixes with family and autistic children at a school where Bonnie was employed. After getting requests for premade mixes that could be purchased, Whole Note was opened.
Earlier this week I reviewed one of their chocolate muffin mixes that you can read about here. This morning I was craving pancakes, so I tried their gluten-free buttermilk pancakes.
The Buttermilk Pancake Mix only requires 2 eggs, water, and oil. You can use half the mix or keep the batter in the fridge for a few days. The mix states that it will make 9 servings of pancakes that are about 4″. I found that I was able to extend this to make several more pancakes.
While pancakes are not necessarily the go-to breakfast if you’re trying to eat clean, you’ll like the fact that there are 24g of whole grains per serving. The pancake mix is made with brown rice, buckwheat, teff, flaxseed, millet, oats, and sorghum. A serving also contains 5g of protein, 3g of fiber, and only 4g of sugar. They do not have any hydrogenated oils. I was surprised to see that there are 504mg of sodium per serving. However, another brand of pancake mix that we use in our home has 740mg!
I loaded my pancakes with syrup… that’s just the way I love them, but these would have been great with fresh fruit. Usually, when I cook pancakes, I’ll get hungry and snack on one as I’m cooking for everyone else. These were pretty good plain, too.
Our Virginia Home received a product from Whole Note Food Company for the purpose of a review. However, only our honest opinions were expressed.