King Arthur 100% Organic All-Purpose Unbleached Flour Non-GMO Project Verified No Preservatives 5 Pounds (Pack of 6)

- Our organic flour works in any recipe calling for "flour" or "all-purpose flour," delivering consistent results every time; Ideal for the full range of your baking repertoire, from brownies and cookies to pies, muffins and yeast bread - King Arthur Flour is a founding B corporation - We are King Arthur Baking Company; Our name and logo reflect who we've always been and always will be: bakers who are committed to spreading the simple joy of baking

From the manufacturer

Organic Flours

Homemade Whole-Grain Pancake Mix

We're an employee-owned company, every one of us bakers at heart. Our mission is to inspire connections and community by spreading the joy of baking. Founded in 1790, we've been committed to providing the highest-quality flour and ingredients for over 225 years.

This is flour you can rely on for exceptional results every time, and you can feel good about: Organically grown and milled to the strictest specifications in the industry.

We use only the purest ingredients, free from GMOs. That's food you can feel good about.

*Certification ID #67706, issued 7/31/17

We lead the industry, resulting in consistent baking performance and superior taste, every time.

Certified 100% organic by the United States Department of Agriculture (USDA).

Certification no. C0029773-NOPHTR-10/ August 13, 2004

As a founding B Corp member, we are committed to using the power of business as a force for social and environmental good.

*Certification ID #67725, issued 11/30/17

1. Grind the oats in a food processor until they're chopped fine, but not a powder.

2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil slowly while the mixer is running.

3. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

4. To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk, and 1 large egg. Let the batter stand for at least 20 minutes before cooking.

5. Heat a lightly greased griddle to 350°F or medium-hot. Drop the batter onto it in 1/4-cupfuls to make a 4" diameter pancake. After about 2 minutes, flip the pancake over to finish cooking.