Coat a large non-stick pan with cooking spray and heat over medium flame. If using an electric griddle, warm to 375F. Pan is hot enough when a drop of water sizzles and immediately disappears off the surface.
Add one scoop of WHEYCAKES and 2 ounces of water (use slightly more liquid for thinner pancakes) to a small bowl. Mix with a fork until well combined. Do not overmix. The batter should be somewhat lumpy. Let stand for 1-2 minutes to thicken.
Pour batter onto the warm pan or griddle. Each serving yields one large or 2-3 smaller WHEYCAKES. Cook until bubbles on the top side begin to pop. Glip and continue cooking until the bottom is golden brown (about 1-2 minutes per side).
Enjoy immediately, while hot and fresh. OPTIONAL: Top WHEYCAKES with grass-fed butter, fresh berries, peanut butter, jam, and/or reduced-sugar syrup.
Nutrition & Ingredients
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