Troubleshooting Your Protein Pancakes
If the batter sticks to the pan when you try to flip it, that may be the result of the following:
- the pancakes have been poured too big (try 1 TBSP of batter per pancake to start - this looks small, but they expand as they cook)
- the pan wasn’t warm enough when you started cooking them
- you haven't cooked that side long enough
- you are not using enough oil for the type of pan you chose to work with
- if you don't want to use oil, you have to use a non-stick pan (we recommend one that is a ceramic coat, such as Trudeau Pure Line).
If the batter 'splays' when you pour it in the pan:
- the pan is too hot
- the batter is too thin (add more mix by only an extra 1 tsp at a time to get the right texture)
- whisk and add an egg (even though this would seem to be adding more liquid, it actually adds more binding power and makes the batter less watery
Prefer fluffy instead of crunchy pancakes?
- Use a non-stick pan with very minimal oil.
- Use milk instead of water (you will have to use more milk than water - use equal parts mix to milk)
- Suprisingly, the pancakes are fluffier without adding an egg!
Want more pancake volume?
- Use 1/4 cup mix with 1/4 cup milk or milk alternative (instead of 3 TBSP water)
- An an egg or two!
- Add 1/4 - 1/2 cup shredded cheese
- Add additional ingredients like shredded veggies or canned fish.
Click here for hints and tips on making the perfect protein pancake.
Have a favourite way that you love to make our pancakes and want to share it? Send your original recipe to firstname.lastname@example.org
We love it when you post pictures of your creations on our Facebook page.
Love these pancakes? Click here to give us a review!