DailyLife Protein Pancake

What is DailyLife Protein Pancake?

DailyLife Protein Pancake is a powdered pancake mix, to be blended with water or milk and cooked in a frying pan. A 50 g serving provides 19.5 g of protein, i.e. 39% of the powder, and is built on 45% oat flour. The manufacturer states a net weight of 500 g, which works out at ten servings per pack.

The composition comes down to two blocks: oat flour for the carbohydrate base, and a protein blend combining whey concentrate, egg albumin and hydrolysed whey peptides. To these are added waxy maize starch and medium-chain triglycerides derived from coconut oil.

The versions in the range: Chocolate, Vanilla and Natural. The base is identical in all three; only the flavouring, the cocoa and the colouring change. The Natural version additionally contains whey isolate in its protein blend. The rest of the brand can be browsed in our DailyLife section, and the other mixes in our protein pancakes section.

What does a serving of Protein Pancake contain?

19.5 g of protein in a plate of pancakes is what you get from three eggs. That is the useful benchmark. This is a genuine protein breakfast, not a side dish: for comparison, an ordinary supermarket pancake mix tops out at around 8 to 10% protein, against 39% here.

The protein blend is more interesting than it looks. Whey concentrate, egg albumin, hydrolysed peptides: this is not a decorative choice. Egg albumin holds up to cooking better than whey alone, which tends to turn rubbery when heated. That is the technical reason these mixes exist instead of simply stirring whey into flour, and it is what makes the difference in the pan.

What the manufacturer does not publish has to be said: the energy values, the carbohydrate and the fat do not appear in the data available to us. On a product sold as a breakfast base, that is a gap, and we are not going to fill the box with an approximate figure. Refer to the table printed on the packaging. What we do know is that the base is 45% oats, so complex carbohydrates, and that the only added fats are medium-chain triglycerides derived from coconut oil.

On the regulatory side, one authorised claim can be quoted word for word: protein contributes to a growth in and the maintenance of muscle mass, and to the maintenance of normal bones. That is the official European wording, and it is justified here by the content. For the oats, the MCTs or the hydrolysed peptides, no claim is authorised: we are describing a composition, not an effect.

Ingredients list

Chocolate: OAT flour 45%, protein blend [WHEY protein concentrate, powdered albumin (from EGG), hydrolysed WHEY peptides], fat-reduced cocoa powder, waxy maize starch, medium-chain triglycerides (from coconut oil), flavourings, emulsifier: sodium carboxymethyl cellulose, sweetener: sucralose.

Vanilla: the same base, with the addition of a colouring (beta-carotene).

Natural: OAT flour 45%, protein blend [WHEY protein concentrate, powdered albumin (from EGG), WHEY protein isolate, hydrolysed WHEY peptides], waxy maize starch, vegetable oil [medium-chain triglycerides (from coconut oil)], emulsifier: sodium carboxymethyl cellulose, sweetener: sucralose.

Allergens: EGG, MILK PROTEIN, GLUTEN. Made in a factory that also handles soya, peanuts and crustacean-based ingredients. Excessive consumption may have a laxative effect.

How do you make Protein Pancake?

Dose: 2 scoops, i.e. 50 g of powder. Liquid: 100 ml of skimmed milk or water. Cooking: lightly oiled non-stick pan over medium heat; flip when bubbles appear on the surface. Time: under five minutes. Timing: breakfast, after a session, or as a snack.

The 50 g to 100 ml ratio gives a thick batter, and that is deliberate. A batter that is too runny spreads across the pan and gives thin pancakes that tear when you flip them. If you want tall, fluffy pancakes, stick to that 100 ml; add another 10 to 20 ml only if the powder is not hydrating fully.

Let the batter rest for two or three minutes before cooking. The oats and the carboxymethyl cellulose need that time to absorb the liquid, and the texture changes completely. This is the tip that turns a disappointing first attempt into a decent result, and nobody ever writes it on the packaging.

Medium heat, never high. High-protein mixes burn on the surface before they are cooked through if the pan is too hot. Allow two to three minutes on each side and wait for the bubbles before flipping. Skimmed milk gives a fluffier result than water, for a slightly higher protein intake.

As for toppings, anything goes: fresh fruit, quark, a spoonful of nut butter from our peanut butter section, or a zero-sugar jam if you want to keep the plate low in sugar.

Who is Protein Pancake for, and who is it not for?

It is aimed at someone who wants a substantial protein breakfast without counting grams or getting out three ingredients. The honest comparison is this: you can achieve the same thing with porridge oats, whey and an egg white, for less money. What you are buying here is the fact that the blend is already made and that it holds up to cooking.

It is not suitable for anyone allergic to egg or milk protein, both of which are present. It contains gluten, the oats being declared as such: it must therefore be ruled out in cases of coeliac disease. The manufacturer states that it is made in a factory that also handles soya, peanuts and crustacean-based ingredients — worth knowing if your allergy is severe.

Nor is it suitable for vegan diets, with whey and egg albumin in the recipe. And it contains sucralose: if you avoid artificial sweeteners, this is not the product for you.

What not to expect from it. It is not a meal replacement, as the manufacturer states itself, and it is not a slimming product. Excessive consumption may have a laxative effect. It does not build muscle on its own: it is a convenient, well-composed breakfast, which is already a good reason to buy it.

Pancake mix, or oat flour and protein bought separately?

This is the question any reasonably discerning customer asks, and it deserves a straight answer.

Buying separately costs less, no argument. A bag of oat flour and a tub of protein let you put together exactly the same kind of mix, adjusting the ratio to your taste, and serve ten other purposes with the same products. If you already cook, that is the more rational route.

The ready-made mix wins on one technical point and on consistency. The technical point is the egg albumin and the emulsifier: they hold up to cooking where a home-made blend of whey and flour often turns out dry or rubbery. Consistency is more mundane: two scoops and 100 ml, there is nothing to think about at 7:00 in the morning, and a breakfast you actually make beats a perfect recipe you skip.

And if what you are after is instead a neutral carbohydrate base to combine freely with your protein, cream of rice answers that need better: it is prepared without cooking and digests more easily before a training session.

Frequently asked questions

How much protein per serving?

19.5 g per 50 g of powder, i.e. 39% of the mix. That is the equivalent of three eggs. The blend combines whey concentrate, egg albumin and hydrolysed whey peptides, with the Natural version additionally containing isolate.

Which versions are available?

In the range: Chocolate, Vanilla and Natural. The base is identical, only the flavouring, the cocoa and the colouring change from one version to the next. The Natural version lends itself well to savoury or sweet toppings, the other two are already flavoured.

Water or milk for the batter?

Both work, with 100 ml per 50 g of powder. Skimmed milk gives fluffier pancakes and a little more protein; water gives a lighter result with a more neutral taste. It is a matter of preference, not of technical success.

Does the product contain gluten?

Yes, the oats are declared as a source of gluten and account for 45% of the recipe. The product must therefore be ruled out in cases of coeliac disease. The other declared allergens are egg and milk protein.

Why do my pancakes tear?

Almost always for two reasons: the batter is too runny, or the pan is too hot. Stick to the 100 ml per 50 g, let the batter rest for two to three minutes before cooking, and work over medium heat. Only flip when bubbles appear on the surface.

How many servings in a pack?

The manufacturer states a net weight of 500 g, which amounts to ten 50 g servings. The full nutrition table — energy, carbohydrate, fat — does not appear in the data available to us: refer to the packaging you receive.

Can the batter be made the night before?

There is nothing against it overnight, in the fridge and in a sealed container: the batter will thicken, and you simply add a little liquid. The product contains milk protein and egg, so do not leave it at room temperature and cook it the following morning.

Where to buy DailyLife Protein Pancake

The mix can be ordered from this page in the versions available, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we reach for when someone tells us they eat nothing in the morning: a breakfast that takes five minutes to make and delivers 19.5 g of protein solves the problem better than yet another shake. The rest of the selection can be browsed in the protein snack section.