Flapjacked, egg white pancake and baking mix, buttermilk, 12 oz (340 g)

Pancakes

1/2 cup mix + 1/3 cup cold water

Heat griddle to low heat (285-295°F).

Combine & whisk ingredients until blended. Set aside and let batter thicken for 3 minutes.

For thinner pancakes add 1-2 tbsp of water.

Pour batter into 3-4 four inch pancakes on a lightly greased, pre-heated griddle.

Cook slow-on-low until no more bubbles are forming in the center and edges look dry (about 3 minutes). Flip and cook until golden brown.

Waffles

1 cup mix + 1 egg + 1/2 cup cold water

Heat waffle iron

Combine & whisk ingredients until blended. Set aside and let batter thicken for 3 minutes.

Cook according to your waffle iron's instructions.

Tip: For best results, loosely spoon-fill & level measuring cup or weigh 55 g (1 serving). Do not over pack measuring cup.

Want More Protein? 

23 g - Replace water 1:1 with fat-free milk.

26 g - Replace water with 1 large egg + 1 Tbsp water.