WHEYCAKES™
WHEY PROTEIN ISOLATE-ENHANCED PANCAKE & WAFFLE MIX
Made with pure whey isolate, egg white protein, and whole grain oat flour, WHEYCAKES™ are pancakes and waffles made better! Ready to eat with the addition of just water + heat, a serving of WHEYCAKES™ packs in up to 6 times more protein, fewer than half the carbs, and up to 80% less sugar than traditional pancake mixes. All-day breakfast just got WHEY better!
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ZERO Gluten
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ZERO Trans Fat
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ZERO Banned Substances
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ZERO Taste Sacrifice
WHEYCAKES™ BETTER INPUTS
WHEY PROTEIN ISOLATE-ENHANCED PANCAKE & WAFFLE MIX
- 13-14 grams of complete proteinˆ
- Superior whey isolate & egg white protein sources
- Whole grain, gluten-free oat flour
- Up to 6x more proteinˆˆ
- Up to 80% less sugarˆˆ
- Easy to prepare - just add water + heat
- Packed with naturally-occuring BCAAs
- Makes great-tasting protein pancakes or waffles
ˆPer serving. ˆˆCompared to traditional pancake mixes of similar flavors.
Most high-protein pancake mixes are made with wheat flour and wheat protein isolate. Besides containing gluten, wheat is more difficult to digest. Wheat protein is also incomplete, meaning it lacks essential amino acids (EAAs) in the levels necessary for recovery. In contrast, WHEYCAKES™ are made with premium whey protein isolate and egg white protein. Unlike wheat protein, whey and egg are gluten free, highly digestible, and provide exceptional amounts of all nine EAAs including the BCAAs: leucine, isoleucine, and valine.
A non-stick frying pan, a couple ounces of water, a shot of cooking spray, and a heat source (e.g., stove or electric griddle)
Delicious warm and fluffy whey protein pancakes or waffles are just minutes away – literally. Mix the batter while the pan is warming and cook for a minute or two on each side. It’s really that simple.
Each batch makes 1 large or 2-3 smaller WHEYCAKES™. For thinner more crepe-like cakes use slightly more than 2 ounces of liquid.
‘Net carbs’ or active carbs include sugar and starch molecules that are readily absorbed and contribute roughly 4 calories per gram. Net carbohydrates are calculated by subtracting indigestible or poorly digested carbohydrates such as dietary fiber and sugar alcohols from the total carbohydrate content. (Net Carbs = Total Carbohydrate – Dietary Fiber – Sugar Alcohols)