Soft pancakes and classic waffles — gluten-free, yet a real treat.
Not a “dry gluten-free batter”: it cooks beautifully, is easy to work with, and delivers reliable results every time.
What makes it different from classic gluten-free flours?
Compared to traditional gluten-free flours, this mix has approx. 30% reduced carbohydrate content while being based on high-fibre ingredients. Not just “free-from” — a more nourishing direction, the iNutrial way.
Who is it ideal for?
- Anyone eating gluten-free
- Those looking for a lower-carb pancake/waffle option
- Home baking when you want a quick, reliable recipe
- Breakfast, snack, or guests — one mix, two favourites
Simple preparation — reliable results
No special technique needed: the batter comes together fast and works well in a pan or a waffle maker.
Preparation (as on the pouch)
Pancakes (12 pcs, 21 cm):
Mix 4 medium eggs (size M) with 20 g erythritol, then add 1/2 pouch (100 g) of the mix and stir until smooth.
Add 500 g still water.
Cook in a lightly oiled pan over medium heat (not smoking hot) until done.
Waffles (4 pcs, 10×10 cm):
Mix 4 medium eggs (size M) with 40 g erythritol, then add 1/2 pouch (100 g) of the mix and stir until smooth.
Add 20 g warm coconut oil and 60 g sugar-free almond drink.
Spoon into a preheated, coconut-oil-greased waffle maker and bake until done.
Ingredients
tapioca starch, coconut flour, psyllium husk flour, golden flaxseed flour, konjac flour
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutritional values per 100 g
- Energy: 1343 kJ / 320 kcal
- Fat: 3.8 g
- of which saturates: 3.1 g
- Carbohydrate: 57.9 g
- of which sugars: 3.4 g
- Fibre: 20.1 g
- Protein: 3.4 g
- Salt: 0.08 g
Recipes & community
For more ideas and variations, join the iNutrial Facebook group:
https://www.facebook.com/groups/157633358170895
