Ingredients
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
Instructions
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 & blueberries
Butter & sugar free maple syrup
Lemon juice & PBCo. Sugar Free Icing
Customer Reviews
4.8
Based on 424 Reviews
Customer Photos
- Reviews
- Questions
Filter Reviews:
EA
07/07/2022
emilia a.
New Zealandyas miss gurl
pancakes slayed
11/07/2022
PBCo. Low Carb Baking
Thanks Emilia, so glad to hear you liked them!
MR
24/04/2022
Matthew R.
AUDelicious
Makes great pancakes, you won't regret giving them a try if low carb is important to you.
JJ
21/04/2022
June J.
AUExcellent product
Very easy to use
30/06/2022
PBCo. Low Carb Baking
Thanks June!
LO
21/04/2022
Leilani O.
AU
JH
21/04/2022
Joanne H.
AUProtein pancake mix
Love these pancakes with mixed berries maple syrup and cream or ice cream