Quality Natural Ingredients
Lupin flour, almond meal, rice protein, flax meal, chia flour, baking powder (raising agents – gluconolactone, bicarb soda, calcium phosphate), vanilla bean powder, natural flavour, cinnamon, salt.
Made with love in Sydney, Australia
To make a serve of 3 Protein Pancakes, you’ll need:30g (¼ cup) Protein Pancake Mix60ml (¼ cup) milk of choice1 large egg
MIX – Using a whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you heat your pan.
PREPARE – 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
PORTION – Spoon batter 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.
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.
Our Top Toppings
Greek yoghurt & blueberriesButter & sugar free maple syrupLemon juice & PBCo. Sugar Free Icing
More from our Low Carb Protein Baking range
Protein pancake mix
By far the best mix I have used, so easy to make and extremely tasty! I meal Prep it for the entire week with no issues! Breakfast made easy
Love them. So easy to make. Great with berries and a bit of fresh cream. Yummy
So delicious would highly recommend
I’ve been having these pancakes for a couple of years, love them with Walden Farms maple syrup YoPro caramel yoghurt or FroPro salted caramel ice cream… delicious
PBCo. Low Carb Baking
Hi Julie, that sounds delicious! I am going to have to give this a try! Thanks for sharing :-)