Ingredients
INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Calcium Sulphate, Iron, Niacin, Thiamin], Sugar, Rapeseed Oil, Cornflour, Salt, Raising Agents (Disodium Phosphate, Sodium Bicarbonate).
Nutrition information
| Typical Values | Per 100g | One pancake (58g) |
|---|---|---|
| Energy | 837kJ / 198kcal | 485kJ / 115kcal |
| Fat | 4.0g | 2.3g |
| Saturates | 0.7g | 0.4g |
| Carbohydrate | 34.8g | 20.2g |
| Sugars | 6.1g | 3.5g |
| Fibre | 1.2g | 0.7g |
| Protein | 5.1g | 3.0g |
| Salt | 0.53g | 0.30g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When cooked according to instructions, with 290ml of oat milk.. | - | - |
Dietary information
Allergy Information
Preparation and Usage
1. Shake bottle to loosen the contents. Remove cap and add 290ml non-dairy liquid. For best results use an oat based alternative. Invert the bottle and shake vigorously for approximately 1 minute, until the mixture is smooth.
2. Add a small amount of oil to a 7" non-stick frying pan and heat on a medium heat. Pour enough batter to cover the base of the pan, just enough to form a thin pancake.
3. Cook for 1-2 minutes, then loosen gently from the edge of the pan with a spatula. The pancake will be ready to turn when it moves freely from the base of the pan. Turn or flip the pancake over and cook for the further 1-2 minutes or until golden brown.
4. Repeat with the remaining batter.
Storage
Net Contents
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