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FlapJacked Protein Pancake Mix

FlapJacked Protein Pancake Mix

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12 oz.
$9.99
Banana Hazelnut
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Buttermilk Protein
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Cinnamon Apple
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Flap Jacked- Protein Pancake- Buttermilk
Serving Size: 1/2 cup (56g)
Servings Per Container: 6
Amount Per Serving % Daily Value *
Calories: 200
  Calories From Fat 30
Total Fat 3g 5%
  Saturated Fat 1.5g 8%
  Trans Fat 0g
Cholesterol 10mg 3%
Sodium 390mg 16%
Total Carbohydrate 27g 9%
  Dietary Fiber 6g 24%
  Sugars 8g
Protein 17g
Vitamin A 0%
Calcium 20%
Vitamin C 2%
Iron 10%
Other Ingredients:  Whole Oat Flavor, Buttermilk Powder (Cultered ButterMilk made from pasturized milk), Whey protein isolate, (Whey protein isolate, soy lecithin), quinoa flour, coconut flour dried peaches, baking soda, baking powder (Sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), salt, xanthan gum.

* Daily Values are based on a 2,000 calorie per day diet.
** Daily value not established.
Description

Protein Pancake Mix
by FlapJacked


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Usage
Directions:  
WHISK 1 cup mix with 1 cup cold water until well blended. Let sit for 3-5 minutes while griddle warms up. Batter thickens as it sits.

For thinner pancakes add 1 TBSP cold water at a time until desired consistency.

HEAT griddle to low heat (275-285)

POUR batter into 8-8 four inch pancakes on lightly greased, pre-heated griddle.

COOK until no more bubbles are forming in the center and edges look dry (about 3 minutes) flip and cook until golden brown.
Directions:  
WHISK 1 cup mix with 1 cup cold water until well blended. Let sit for 3-5 minutes while griddle warms up. Batter thickens as it sits.

For thinner pancakes add 1 TBSP cold water at a time until desired consistency.

HEAT griddle to low heat (275-285)

POUR batter into 8-8 four inch pancakes on lightly greased, pre-heated griddle.

COOK until no more bubbles are forming in the center and edges look dry (about 3 minutes) flip and cook until golden brown.
Directions:  
WHISK 1 cup mix with 1 cup cold water until well blended. Let sit for 3-5 minutes while griddle warms up. Batter thickens as it sits.

For thinner pancakes add 1 TBSP cold water at a time until desired consistency.

HEAT griddle to low heat (275-285)

POUR batter into 8-8 four inch pancakes on lightly greased, pre-heated griddle.

COOK until no more bubbles are forming in the center and edges look dry (about 3 minutes) flip and cook until golden brown.
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