7/9/13

Trade Up Tuesday: Pancakes


Now you can feel good serving pancakes to your family!

Here we are giving you two great options to make your pancakes fluffy and great for a family breakfast. This is a great way to trade up within your favorite brand.

A few pancake tips:
1. Try serving pancakes or waffles with some lean protein like eggs/egg whites, turkey sausage/bacon or lean ham. Combining carbs and protein helps you have fewer blood sugar spikes.
2. Try to go easy on the syrup or better yet, substitute fruit as a topping and a dash of confectioner sugar.

Aunt Jemima Original Pancake Waffle Mix (NuVal of 3)

Nutrition Facts: Serving Size: 1/3 cup mix (47g), Serving Per Container: 19, Calories: 150, Calories from Fat: 0, Total Fat: 0.5, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0g, Sodium: 740mg, Potassiumm: 50mg, Total Carbohydrate: 33g, Dietary Fiber: 1g, Sugars: 7g, Protein: 4g, Vitamin A: 0%, Vitamin C: 0%, Calium: 10%, Iron: 10%, Thiamin: 15%, Riboflavin: 10%, Niacin: 10%, Folic Acid: 10%, Phosphorous: 30%

Ingredients: Enriched bleached flour (Bleached wheat flour, Niacin, Reduced iron, Thiamin mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium bicarbonate, Sodium aluminum phosphate, Monocalcium phosphate), Salt, Calcium carbonate.

Aunt Jemima Whole Wheat Blend Pancake and Waffle Mix (NuVal of 24)

Nutrition Fact: Serving Size: ¼ cup mix (38g), Serving Per Container: 26, Calories: 120, Calories from Fat: 5, Total Fat: 0.5g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0g, Sodium: 620mg, Potassium: 140mg, Total Carbohydrate: 26g, Dietary Fiber: 3g, Sugars: 4g, Protein: 4g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 6%, Iron: 15%, Thiamin: 10%, Riboflavin: 20%, Niacin: 15%, Folic Acid: 8%, Phosphorus: 30%, Magnesium: 8%

Ingredients: Whole-wheat flour, Enriched bleached flour (Bleached wheat flour, Niacin, Reduced iron, Thiamin mononitrate, Riboflavin, Folic Acid), Leavening (Sodium bicarbonate, Sodium aluminum phosphate, monocalcium phosphate), Brown sugar, Sugar, Dried molasses, Salt, Wheat germ, Hydroxylated soy Lecithin, Soy flour.



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