Description
Our two versions are made with: – Wholegrain rice cream – White sweet potato root flour – Dark chocolate chunks – Free-range egg whites – MCT oil – Inulin – Baking soda – Apple puree powder. The lactose version also contains milk protein isolate.
Allergens: Lactose version: milk, egg. Lactose-free version: egg.
This product is manufactured in a facility that also processes allergens (cereals, soy, fish, mollusks, and crustaceans).
To use: Mix 75g (approximately 5 scoops) with 160ml (lactose version) or 175ml (lactose-free version) of water or milk, and cook 3 to 4 protein pancakes in a hot pan without adding any oil or fat.
One 75g serving makes approximately 3 or 4 pancakes.
When the surface of the pancake starts to bubble, flip it and cook for a few more seconds before removing it. Let it rest for 1 to 2 minutes before enjoying. Perfect for breakfast or as a snack.



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