The Protein Bread Co. | Protein Pancake Mix


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You can enjoy fluffy pancakes every day with Protein Bread Co's low carb Protein Pancakes that have no added sugar and only 2.5g of carbs per serve.

They taste great, using a nutritious blend of all natural ingredients and a slight hint of vanilla. Enjoy them with your favourite toppings, such as yoghurt, fresh or warmed berries or fruit, sugar free maple syrup, melted chocolate, butter, or even ice cream.

  •  High Protein
  •  Low Carb
  •  Gluten Free
  •  No Added Sugar
  •  All Natural
  •  Keto Friendly

Macros per serve: Protein 21g | Carbs 2.5g | Fat 5g

One packet of Protein Pancakes makes… (300g bag)

30 Pancakes! That’s 10 serves of 3 pancakes!

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So how do they taste?

A beautiful naturally wholesome Pancake with a slight hint of vanilla. Not overly sweetened so you can make it your own. Best enjoyed with fresh berries and sugar free maple.




Almond meal, lupin, coconut flour, kibbled sunflower, rice protein, golden flax meal, gluten free baking powder (bicarb soda, cream of tartar), chia seeds, cinnamon, ground vanilla bean, natural flavour (plant extract), salt

May contain traces of sesame seeds and milk products

Made with love in Australia from over 90% Australian Ingredients

Nutritional Info

^Nutritional values are based on using egg whites and unsweetened almond milk and are averages only – subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients. #Compared to: Pancake, prepared from dry mix
(NUTTAB 2010)

To prepare three Protein Pancakes, you will need:

  • Level 1/4 cup (30 g) of Protein Pancake Mix
  • 1 whole extra large egg, or 50ml egg whites
  • 50 mL milk of your choice

Using a fork, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you prepare your fry pan.

Pan Preparation
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 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.

Carefully flip each pancake and cook the other side for a further 90 seconds or until golden brown.

Pancakes must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months).


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