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Ingredients
Quality Natural Ingredients
Low carb flour blend (rice,Lupin coconut), almond meal, kibbled sunflower, chia flour, baking powder (raising agents - gluconolactone, bi carb soda, calcium phosphate) vanilla bean powder, natural flavour.
CONTAINS LUPIN AND ALMOND.May contain milk, egg and sesame.
Made with love in Sydney, Australia
Instructuctions
To make 6 low carb pancakes:
60g (½ cup) Low Carb Pancake Mix
1 large egg
125ml (½ cup) milk of choice
MIX – Using a whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you heat up a fry pan.
PREPARE PAN – Spray a non-stick fry pan with oil. Heat until almost smoking (this seals the pan and prevents sticking). Once hot, turn to low heat and wait for 30 seconds.
SPOON – Spoon the mixture into the fry pan on a low heat, forming 3 pancakes approx. 10cm in diameter. Cook for 60-90 seconds or until you see bubbles appear.
FLIP – Carefully flip each pancake and cook the other side for a further 90 seconds or until golden. Repeat this process for remaining 3 pancakes.
STORAGE – Pancakes must be stored in a sealed container, in the fridge (1-4°C) for up to 5 days,
or freezer (-18°C ) for up to 3 months.
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