PBCO Low Carb Pancake & Pikelet Mix 300g

PBCO Low Carb Pancake & Pikelet Mix 300g

Regular price $9.95 Save $-9.95

Only 2 items in stock!


Lupin flour, rice flour, almond meal, kibbled sunflower, vanilla bean powder, coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt, chia seeds.

CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.

Map of Australia Made with love in Sydney, Australia

Nutritional Information

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 (½ cup) Low Carb Pancake Mix
  • 1 large egg
  • 125ml (½ cup) milk of choice

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.

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