Protein Pancakes By The Protein Bread Co

Quality Natural Ingredients

Lupin flour, 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 TREE NUTS. May contain milk, egg and sesame.

Made with love in Sydney, Australia

One pack of Protein Pancakes makes…

10 Serves of 3 Pancakes, that’s 30 low carb Protein Pancakes

To make a serve of 3 Protein Pancakes, you’ll need:

• 30g (¼ cup) Protein Pancake Mix
• 60ml (¼ cup) milk of choice
• 1 large egg

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.

Our Top Toppings

1. Greek yoghurt & blueberries
2. Butter & sugar free maple syrup
3. Lemon juice & PBCo. Sugar Free Icing