A delicious, nutty variation on ordinary pancakes! Cornbread or Pancake The acorn flour is from acorns harvested and milled in California.
Acorns provide a healthy source of fiber and Vitamin A. Acorn flour is often used for controlling blood sugar levels because it is low in fat, high in carbohydrates, and gluten-free.
Acorn Pancake Mix is 10 ounces and makes two recipes of Acorn Pancakes
Ingredients: Unbleached flour [OR Gluten-free flour], acorn flour, unrefined sugar and baking powder
Recipe - Acorn Pancakes: 1 cup Acorn Pancake Mix 1 egg 1 cup milk 2 tablespoons cooking oil
Preheat a cast iron griddle or frying pan.
In a large bowl, mix wet and dry ingredients gently—batter will be lumpy. [Gluten-free option may require additional liquid.] Pour out on greased griddle and prepare as you would any pancake mix. Enjoy warm with molasses or local honey. One recipe makes 8 to 10 4" pancakes.
Acorn Cornbread Mix is 14 ounces and makes one recipe of Acorn Cornbread
Ingredients: Unbleached flour [OR gluten-free flour], acorn flour, cornmeal, baking powder, unrefined sugar, and salt.
Recipe - Acorn Cornbread: 1 packet Acorn Cornbread Mix (14 oz) 1 egg 1 cup milk 1/3 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C).
Lightly grease a 9" x 9" square pan.
In a large bowl, combine Acorn Cornbread Mix with egg, milk and vegetable oil. Stir until well combined. [Gluten-free option may require additional liquid.] Pour batter into prepared pan and bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.