PBCo. | Low Carb Pancake & Pikelet Mix

Pancakes so easy, delicious and healthy, you’ll be wishing every meal was breakfast…

And now it can be made with plant based protein and no added sugar, these fluffy pancakes can be enjoyed every day with only 2.5g of carbs per serve.

A nutritious blend of all natural ingredients and a slight hint of vanilla, these protein pancakes are delicious with sugar free maple syrup, warm berries and yoghurt.

Just Mix, Pour & Flip

All you need to add is one large egg and ¼ cup of milk of your choice! healthy low carb Protein Pancakes – Ready in 3 minutes.

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.

Top Toppings

1) Greek yoghurt & blueberries

2) Butter & sugar free maple syrup

3) Lemon juice & PBCo. Sugar Free Icing

Australia’s Lowest Carb Bread, with just 1.7g of carbs per serve!

That’s 95% less carbs than regular wholegrain bread!

You’ll never have to miss out again! You can have toast for breakfast, sandwiches lunch, and burgers for dinner. You can even make focaccia, rolls or bagels with this versatile mix. One packet makes 20 slices, so it’s great value for money.

Just Mix, Pour & Bake

All you need to add is 2 large eggs, 440mL of water! No Bread Maker Required. Fresh baked low carb bread at home in just 60 minutes.

To made a loaf of Protein Bread, you will need:

+ Contents of this pack

+ 440ml (1 & 3/4 cup) water

+ 2 large eggs

PREPARE – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.

POUR – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.

BAKE – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.

CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.

STORAGE – Bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for 3 months (portion in sandwich bags).

2 Quick tips for the perfect loaf

1) Use a small loaf tin 9cm x 20cm. A larger tin will result in a wider, but not as tall loaf.

2) Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising.

Enjoy pizza without the carb coma! This mix, powered by premium plant proteins, makes 4 LARGE thin & crispy bases. Yum!

PBCo's Gluten Free Protein Pizza Base Mix is the perfect low carb option for Friday pizza night.

It’s also a great alternative to cauliflower pizza that will actually hold when you pick it up in your hands! A beautiful, thin and savoury base with a slight nutty taste and a hint of herbs. The perfect canvas for all your favourite pizza toppings.

Just Mix, Pour & Bake

All you need to add is eggs, water and oil. It’s super easy and ready for the oven in just 5 minutes.

To make a large Protein Pizza Base, you’ll need:

+ 80g (1/2 cup firmly packed) of this mix

+ 3 large eggs

+ 60ml (1/4 cup) water

+ 2 tablespoons olive oil (optional)

For the ultimate crispy pizza base, add the olive oil. Note: This is a batter, not a dough.

It will be liquid at first – but will crisp up during baking.

PREPARE – Preheat a fan-forced oven to 180°C and line an extra large baking tray with baking paper (not greaseproof paper).

MIX – Place 80g of this mix into a large mixing bowl. Add all ingredients and whisk to combine into a smooth liquid batter.

POUR – Pour the batter into the centre of the lined tray. Using the back of a spoon, spread the batter to the edges so it’s less than 1/2 cm thick.

BAKE – Place in a pre-heated oven and bake for 15-20 minutes or until golden brown, then remove from the oven.

FINISH YOUR PIZZA – Add your favourite pizza toppings, then pop the pizza back into the oven for a further 10-15 minutes or until golden brown on top.

STORAGE – Pizza bases must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months.

Enjoy delicious low carb versions of all your favourite muffins! One mix – endless possibilities.

Want to get your teeth into a fluffy, soft muffin – but without the carbs or sugar? PBCo. low carb Protein Muffin Mix with no added sugar is just what you’re after.

Just Mix, Spoon & Bake

All you need to add is eggs, milk, fresh chopped apple and frozen berries! Simply swap the additions to make any flavour you like!

To make 10 Apple Berry Protein Muffins, you’ll need:

+ Contents of this pack

+ 315ml (1 1/4 cups) milk of choice

+ 3 large eggs

+ 1 large apple, finely diced (approx. 180g)

+ 1 heaped cup of frozen berries (approx. 220g)

PREPARE – Preheat a fan-forced oven to 170°C and place 10 muffin wrappers in a muffin tray. If using patty cases, you’ll need to spray them with oil to prevent sticking. If using a silicone muffin tray, no wrappers are required.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk and eggs, then add diced apple. Pour this wet mix into the dry muffin mix and gently combine, then fold through the berries.

PORTION – Using a spoon, portion mix into the 10 muffin wrappers and decorate with additional berries or seeds if desired.

BAKE – Place on the top shelf of your preheated oven, and bake for 30-35 minutes. After baking, remove tray from oven and place muffins on a cooling rack

STORAGE – Muffins must be stored in the fridge (1-4°C) for up to 5 days, or frozen (-18°C) for up to 3 months.