GnG Pumpkin Spice Protein Pancake Mix

You will also need:

1 tbsp Vegetable Oil
470ml Plant Based Milk Whisk

Instructions:
1. Add the dry mix into a bowl and mix using a whisk to combine.
2. Slowly pour in the milk until you get a smooth, thick batter. Continue to mix using the whisk.
3. Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes.
4. Cook for 3-4 minutes until the edges are set and bubbles appear on the surface. Flip over and cook for another 2-3 mins until golden on both sides and cooked through.
5. Keep warm in a low oven while you cook the remaining pancakes
6. Serve stacked with toppings of your choice and enjoy!

Recipe makes 14-16 pancakes

	Avg Quantity per 30 g serving	Avg Quantity per 100g
Energy	445 kJ/ 105 kcal	1482 kJ/ 350 kcal
Fat, Total - saturated	0.7 g <0.5 g	2.2 g <0.5 g
Carbohydrates - sugars	19.9 g 3.7 g	66.2 g 12.5 g
Fibre	0.9 g	3.0 g
Protein	4.5 g	15.1 g
Salt	0.35 g	1.17 g

Store in an airtight container in a cool, dry place, away from direct sunlight.

Up to 6 months when stored as above.