Lower Carb Pfannkuchen Backmischung

Steiner's Lower Carb Pfannkuchen mix: low carb, high protein pancakes and crêpes, sugar free, 150 g bag

Size: 150 g bag, i.e. 3 batches of 50 g (6 large crêpes or 12 to 15 pancakes)

Add: water and a little rapeseed oil (no eggs or milk needed)

Per 100 g of cooked batter: 83 kcal, 7.8 g of protein, 10 g of fibre, 0.8 g of carbohydrate, 0 g of sugars

Key benefits: high in protein, high in fibre, sugar free once prepared, sweet or savoury, also for waffles

Ideal for: crêpes, American pancakes, waffles, savoury galettes

Brand: Steiner's (Steinerfood, Austria), founded by Olympic champion Matthias Steiner

The Steiner's Lower Carb Pfannkuchen mix makes low carb crêpes and pancakes in minutes with just water and a dash of oil: no eggs or milk needed. Large thin crêpes, small thick American-style pancakes, even waffles: one mix for every breakfast.

The recipe is based on egg white powder, soy flour, fibres (polydextrose, citrus fibre, oat fibre) and whey protein. Once cooked, the batter provides only 83 kcal, 0.8 g of carbohydrate and 0 g of sugars per 100 g, while being high in protein (7.8 g) and high in fibre (10 g). Protein contributes to a growth in muscle mass and to the maintenance of muscle mass.

Sweet: red berries, skyr, peanut butter or sugar-free syrup. Savoury: ham, cheese, egg and salad, like a galette. Ideal to keep crêpes on the menu of a low carb or ketogenic (keto) diet.

Steiner's was founded by Matthias Steiner, Olympic weightlifting champion, and Inge Steiner, to enjoy bread, pasta and cakes without the carbs; the products are made by Steinerfood in Austria.

Looking for Steiner's products outside Germany and Austria? Tonic Food ships them from Luxembourg within 24 h to France, Belgium and Germany, free delivery from €40 (from €25 in Luxembourg): combine the baking mixes with Steiner's low carb pasta (fusilli, rigatoni, tagliatelle, spätzle) in the same order. Also available in our Howald and Dudelange shops.

Ingredients

Bulking agent: polydextrose, egg white powder, soy flour, citrus fibre, stabiliser: gellan gum, oat fibre, whey protein (milk, less than 0.2% lactose), cream of tartar baking powder (maize starch, acidity regulator: potassium tartrate, raising agent: sodium bicarbonate), emulsifier: lecithins, salt.

Allergen information

Contains: egg, soy, oats (cereal containing gluten), milk.

The brand does not publish trace information online: please refer to the packaging.

Directions for use

For 2 large crêpes or 4 to 5 pancakes: whisk 50 g of mix, 225 g of water and 1 teaspoon of rapeseed oil until smooth.

Leave to rest for 10 minutes, then stir again briefly. Preheat the pan well.

Crêpes: pour a ladle of batter into a hot, greased non-stick pan, spread it quickly and thinly and cook over medium heat. The batter should steam well: only flip the crêpe once it lifts easily at the edge with a spatula, otherwise it tears.

Pancakes: drop several small amounts of batter into the pan and only flip them once they lift easily.

The batter also works in a waffle iron.

Store the mix in a dry place, away from heat.