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FlapJacked Protein Pancake Mix

FlapJacked Protein Pancake Mix

By FlapJacked Item FLP001
4 out of 10 | 1 Review(s)

 

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Availability
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12 oz.
$9.99
Banana Hazelnut
In Stock
Buttermilk Protein
Out Of Stock
Cinnamon Apple
Out Of Stock
To see Supplements Facts here, please click on the flavor you like.
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.
Reviews

Customer Reviews 1 item(s)

Not very flavorful, but good amount of protein. Really dry too. I will experiment with some additions to the mix to make it taste better, but I think I would almost be better off adding egg whites to store bought mix. Not that expensive, so it was worth the shot.
(Posted on 1/16/2014)

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