PBCO Low Carb Pancake & Pikelet Mix 300gRegular price $9.95 Save $-9.95
LupinÂ flour, rice flour,Â almondÂ meal, kibbled sunflower, vanilla bean powder, coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt, chia seeds.
CONTAINS LUPIN AND ALMOND.Â May contain milk, egg and sesame.
Â Made with love in Sydney, Australia
|Servings per package: 10
Serving size: 152g (3 pancakes)^
|Avg. Qty. per serving||Avg. Qty. per 100g||Avg. Qty. per 100g Dry Mix|
|Energy||639 kJ (153 Cal)||420 kJ (100 Cal)||1580 kJ (373 Cal)|
|Protein, total||14.7 g||9.7 g||25.0 g|
|- gluten||0 mg||0 mg||0 mg|
|Fat, total||6.5 g||4.3 g||18.0 g|
|- saturated||0.8 g||0.5 g||2.2 g|
|Carbohydrate||5.6 g||3.7 g||17.2 g|
|- sugars||1.1 g||0.7 g||2.5 g|
|- added sugars||0 g||0 g||0 g|
|Dietary fibre||6.1 g||4.0 g||19.9 g|
|Sodium||275 mg||181 mg||491 mg|
^When prepared as directed using unsweetened almond milk. All values are averages and are subject to seasonal variation.
How to make
To make 6 low carb pancakes:
- 60g (Â½ cup) Low Carb Pancake Mix
- 1 large egg
- 125ml (Â½ cup) milk of choice
MIXÂ âÂ Using a whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you heat up a fry pan.
PREPARE PANÂ âÂ 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.
SPOONÂ âÂ 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 âÂ Carefully flip each pancake and cook the other side for a further 90 seconds or until golden. Repeat this process for remaining 3 pancakes.
STORAGEÂ âÂ Pancakes must be stored in a sealed container, in the fridge (1-4Â°C) for up to 5 days,
or freezer (-18Â°C ) for up to 3 months.
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