Protein Pancake Mix Organic

How much mix do I need per serving?

75 g of the Pulse Protein mix makes about four pancakes. Add the drink of your choice, water or a plant drink, plus one egg, whisk to a smooth batter, then pour small ladlefuls into a lightly oiled pan. The 300 g bag covers four servings of that size.

How do I make the pancakes without egg?

Replace each egg with half a very ripe mashed banana, 60 g of unsweetened apple purée, a tablespoon of ground linseed or chia mixed with three tablespoons of water and left five minutes, 60 g of plant yoghurt, or 60 g of blended silken tofu. The Pulse Protein mix is itself plant-based.

What is in the mix and which allergens apply?

Gluten-free oat flour, pea protein, hazelnut powder and sodium bicarbonate as the raising agent, all from organic farming. The Pulse Protein mix therefore contains hazelnut and may contain traces of gluten, peanut, lupin and other tree nuts, which rules it out for those allergies.

Pancake mix or a conventional pancake preparation?

A conventional preparation rests on wheat flour, sugar and a raising agent. The Pulse Protein mix swaps the wheat for gluten-free oat flour, works pea protein and hazelnut powder into it, and is made up with a plant drink. The batter is denser and the taste more nutty.

Can it be used for anything other than pancakes?

Yes. The same Pulse Protein mix is the base for waffles, mug cakes or baking, keeping the ratio of roughly 75 g of powder per serving and adjusting the liquid to the texture you want. Made in France, it keeps dry, with the bag closed.