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FlapJacked Protein Pancake Mix

FlapJacked Protein Pancake Mix

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flavor
Availability
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12 oz.
$9.99
Banana Hazelnut
In Stock
Buttermilk Protein
In Stock
Cinnamon Apple
In Stock
To see Supplements Facts here, please click on the flavor you like.
Flap Jacked- Protein Pancake- Banana Hazelnut 
Serving Size: 1.2 cup (56g)
Servings Per Container: 6
Amount Per Serving % Daily Value *
Calories: 200
  Calories From Fat 40
Total Fat 4.5g 7%
  Saturated Fat 0.5g 3%
  Trans Fat 0g
Cholesterol 10mg 3%
Sodium 400mg 17%
Total Carbohydrate 25g 8%
  Dietary Fiber 4g 16%
  Sugars 9g
Protein 16g
Vitamin A 0%
Calcium 15%
Vitamin C 2%
Iron 6%
Other Ingredients:  Whole Oat Flavor, Buttermilk Powder (Cultered ButterMilk made from pasturized milk), Whey protein isolate, (Whey protein isolate, soy lecithin), Dried bananas, hazelnut flour, 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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