PBCo Protein Pancakes Plant Protein 300g
• Level ¼ cup of this mix (30 g)
• 1 large egg, or 50 ml egg whites
• ¼ cup milk of choice (60 ml)
Using a fork or whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you prepare your 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-medium heat.
Spoon the mixture into the pan on a low-medium heat, forming 3 pancakes approx. 10cm in diameter. Cook for 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 (1-4°C) for up to 5 days or the freezer (-18°C) in sealed container for up to 3 months.