I think my family has been using Pamela’s Products since we went gluten-free in 2003. Their cookies were our first and our favorite (shout out to the Chunky Chocolate Chip – you’ve never disappointed). Their baking mix has been used to make countless batches of Sprite pancakes (a unique invention my mom created when we didn’t have any milk so she used Sprite…at least, I think that’s the story) and chocolate chip waffles over the past 13 years.
One of the last articles I wrote for Delight Gluten-free Magazine was about Pamela’s Products. I got to not only interview Pamela herself but also to brag about how truly amazing this company is for the gluten-free community. The article is set to be published in Delight’s March/April issue, which will be out soon (so make sure you buy a copy)!
This past weekend I was at home, so naturally, I was exposed to a variety of foods that I can’t make in my microwave at school. On Sunday morning (aka Easter), I decided it was a totally appropriate time to make some waffles! (I originally wanted pancakes, but my sister finally broke me down to agree to waffles instead.) I used the recipe that was on the back of Pamela’s baking mix, but I had to double it because all five of us were hungry (including my almost 17-year-old brother who is a vacuum) and added some other yummy ingredients. I’ve included the recipe below for your future enjoyment!
Chocolate Chip Pecan Waffles
4 eggs, separated
1 ½ cups water
3 cups Pamela’s Baking & Pancake Mix
2 tablespoons oil
1 cup mini chocolate chips
1 cup chopped pecans
1. Combine baking mix, egg yolks, water, oil, chocolate chips, and pecans until there are no lumps.
2. In a separate bowl, whisk egg whites until they are at the stiff peak stage.
3. Fold in egg whites to batter mixture.
4. Bake in preheated, greased waffle iron. ENJOY!