PORTLAND, ORE. — Bob’s Red Mill is building out its better-for-you breakfast options with two new products: Paleo Pancake & Waffle Mix and Protein Pancake & Waffle Mix.
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| Bob Moore, founder, president and c.e.o. of Bob’s Red Mill |
“At Bob’s Red Mill, we believe that regardless of special dietary needs, every meal should be full of flavor and easy to fit into your day,” said Bob Moore, founder, president and chief executive officer of Bob’s Red Mill. “These mixes mean there’s no need to compromise when it comes to breakfast — you can have delicious pancakes and still stick to your diet.”
The new Paleo Pancake & Waffle Mix is a grain- and gluten-free blend of almond flour, arrowroot starch, organic coconut flour, tapioca flour and leavening that is sweetened with organic coconut sugar. The vegan-friendly mix is available in 13-oz packages and contains 7 grams of protein per serving and 11 grams of protein when prepared.
The new Protein Pancake & Waffle Mix contains a blend of whey protein, pea protein, buttermilk and vital wheat gluten. Made with Bob’s Red Mill’s signature stone ground whole wheat pastry flour, the mix provide 15 grams of protein per serving and is available in 14-oz packages.
Bob’s Red Mill developed the two new mixes as a response to mounting consumer demand for more convenient breakfast options to fit their nutritional needs, the company said.
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| Matthew Cox, vice-president of marketing at Bob’s Red Mill |
