Protein Blueberry Pancake
With 14 grams of protein and 100% whole grains in every delicious serving, you'll get to flex on your fellow breakfast lovers with these blueberry pancakes.
START WITH:
1 Cup Mix
2/3 Cup Water
STEP 1
HEAT griddle to 375°F (medium heat). Lightly grease griddle.
STEP 2
WHISK mix and water (or milk/egg, if using). Batter will be thick. For thinner pancakes, add more water or milk. Do not over-mix.
STEP 3
POUR slightly less than 1/4 cup batter per pancake onto griddle.
STEP 4
COOK pancakes 1¾ - 2 minutes per side, or until golden brown. (Note: Flip only once. Bubbles may not form.)
Do not eat raw batter.
High Altitude: No adjustment necessary.
| 14G PROTEIN* Per Serving | 16G PROTEIN* Per Serving | 19G PROTEIN* Per Serving |
| 1 Cup Mix | 1 Cups Mix | 1 Cup Mix + |
| 2/3 Cup Water | 2/3 Cup Milk | 2/3 Cup Milk & 1 Egg |
| *See nutrition facts for sodium content. | *See nutrition facts for sodium content. | *See nutrition facts for sodium content. |
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS:
Whole wheat flour, wheat protein isolate, sugar, dried blueberries, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, whey protein isolate (milk protein), natural flavor, salt, soybean oil, citric acid.
CONTAINS: Wheat and milk.
Refer to the package for the most current ingredient information.
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