The Protein Bread Co Plant Based Protein Pancake Mix
Plant Based Protein Pancakes
Now you can enjoy yummy keto friendly pancakes everyday! Easy to whip up for brekkie or your weekly meal prep.
So how do they taste?
A beautiful, naturally wholesome pancake with a slight hint of vanilla. Not overly sweetened so you can make it your own. Best enjoyed with fresh berries and sugar free maple syrup.
Lupin, rice protein, almond meal, golden flaxmeal, baking powder, chia seeds, natural flavours and spices (vanilla bean powder, plant extract, cinnamon), coconut flour, salt.
CONTAINS LUPIN AND ALMOND
May contain pieces of other nuts, milk and sesame.
Made with love in Australia from over 90% Australian Ingredients.
Serving size: 110 g (3 pancakes)
|per serve||per 100g of mix|
|Energy||658kJ 159Cal||1504kJ 359Cal|
^Nutritional values are based on using egg whites and unsweetened almond milk and are averages only – subject to seasonal variation.
To prepare 1 serve or 3 Pancakes, you'll need:
• Level ¼ cup of this mix (30 g)
• 1 large egg, or 50 ml egg whites
• ¼ cup milk of choice (60 ml)
Using a fork or whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you prepare your 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-medium heat.
Spoon the mixture into the pan on a low-medium heat, forming 3 pancakes approx. 10cm in diameter. Cook for 90 seconds or until you see bubbles appear.
Carefully flip each pancake and cook the other side for a further 90 seconds or until golden brown.
Pancakes must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sealed container for up to 3 months.