PBCo. | Low Carb Pancake & Pikelet Mix

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.

Top Toppings

1) Fresh strawberries & cream

2) Butter & sugar free maple syrup

3) Lemon juice & PBCo. Sugar Free Icing

Quality Natural Ingredients.

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.