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.
Lupin, rice protein, almond meal, golden flaxmeal, baking powder (gluten free), chia seeds, cinnamon, vanilla bean powder, coconut flour, natural flavour (plant extract), 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: 3 pancakes (110 g when prepared as directed)
|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. This product is gluten free when prepared as directed using other gluten free ingredients. #Compared to: Pancake, prepared from dry mix (NUTTAB 2010).
To prepare three Protein Pancakes, you will need:
- Level ¼ cup of Pancake Mix (30g)
- 1 whole extra large egg, or 50ml egg whites
- 50ml milk (of your choice)
Using a fork, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you prepare your fry 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 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.
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 freezer bags for up to 3 months.