To create the perfect Protein Pancake simply follw these directions: Add 55g (two large 70ml grey scoops) to 150ml of milk or water. Mix gently with a fork. Be careful not to over mix, the mix should still have a few lumps in it so don’t worry. Leave the batter to rest for 1-2 minutes. Gently heat a non stick pan with a light coating of oil over a moderate heat. When the pan is warmed add 2 tablespoons of the batter into the pan, and repeat to form 3 round pancakes in the pan. Cook gently for one and a half minutes until the pancakes begin to fluff up, then flip over and cook for a further one minte until evenly golden brown on both sides. Immediately take the hot pancakes out of the pan and eat straightaway with your preferred choice of toppings. NOTE: To make a larger, crepe style pancake, simply add more milk to the batter mix to make it thinner.
(Milk) protein concentrate, whey protein concentrate (Milk), Pure fine oats, Egg white protein, Medium Chain Triglycerides, Bicarbonate of Soda, Stevia extract, Emulsifier (soya lecithin).
For allergens see ingredients in bold.
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