Protein Pancake - 300g
Add 100 g (5 scoops/result in about 3-4 pancakes) to 150 ml cold water and whisk into a smooth batter. Heat oil in a frying pan and pour batter evenly into the pan as required. Then fry on both sides over medium heat until golden yellow.
Making waffles: 100 g for 3-4 waffles with 100 ml cold water and whisk into a smooth batter. To make one waffle pour a small amount of batter into the waffle iron and bake on both sides for about 2 minutes until golden yellow.
Wholegrain oat flour, Whey protein concentrate (29%), Wheat flour, Butter milk powder (5%), Hen egg white protein powder (4%), Calcium caseinate (2,3%), Flavouring, Acidifier (Lactic acid), Raising agent (Sodium carbonate), Vegetab- le fat powder, Baking powder (Acidity regulator (Diphosphate), Raising agent (Sodium carbonate, Separating agent (Calcium carbonate), Corn starch, Vegetable oil), Table salt, Emulsifier (Soy lecithin), Sweeteners (Sodium cyclamate, Sucralose, Saccharin).
Here you get product information like ingredients, nutrition facts or allergy advices.
This file (PDF) can be opened with Adobe Reader
, if not allready installed.