IO Genix Original Pancake

What is IO Genix Original Pancake?

IO Genix Original Pancake is a powdered mix for protein pancakes. A 33 g serving provides 12.2 g of protein for 121 kcal, with just 1.5 g of sugars. The powder is mixed with 70 ml of water and cooked for two to three minutes on each side. Several versions exist, one plain vanilla, the other chocolate.

The base of the recipe is oat flour, to which the manufacturer has added three different protein sources: ovalbumin, in other words egg white protein, a whey protein concentrate and micellar casein. This trio is no accident: the three proteins are not digested at the same rate, and above all they do not behave in the same way when cooked.

That is precisely what sets a good pancake mix apart from whey simply stirred into a batter: ovalbumin coagulates and provides the structure, exactly as an egg would in a conventional recipe, whereas whey on its own produces a dry, rubbery disc. The rest of the Spanish range can be found in our IO Genix aisle, and the other products in the category in our protein pancakes aisle.

What does a serving of Original Pancake contain?

The per 100 g column is calculated from the per serving values published by the manufacturer.

37% protein in the powder is the figure that changes everything. A standard supermarket pancake mix sits at around 8 to 10 g of protein per 100 g. Here you are four times higher, and the protein content of the serving — 12.2 g — accounts for roughly 40% of its total energy. That level qualifies the product for the high protein claim under European regulation, and it permits the only valid wording on the subject: protein contributes to a growth in and the maintenance of muscle mass.

The sugar line is the other pleasant surprise. 1.5 g per serving, or 4.5 g per 100 g, which places the product below the European threshold for the low in sugars claim. The flavour comes from cocoa, flavouring and sucralose, not from a load of sugar. Compare that with a ready-made supermarket pancake batter: the difference runs to several tens of grams of sugars per 100 g.

A word on what the serving actually amounts to. 33 g of powder makes a modestly sized pancake: this is a snack, not a full breakfast. For a proper meal, count on two servings, that is 66 g of powder, 24.4 g of protein and 242 kcal — which remains reasonable.

Data missing from the manufacturer's file: the net weight of the pouch and the number of servings it contains are not disclosed. We will not infer them. They appear on the packaging you receive.

Ingredients list

Oat flour (GLUTEN), ovalbumin (EGG), Lactomin whey protein concentrate (MILK), micellar casein (MILK), fructose, cocoa powder, flavouring, maltodextrin, sweetener (sucralose).

Contains GLUTEN, EGG and MILK. May contain traces of WHEAT, FISH and SOYA. The composition varies by version: the cocoa applies only to the chocolate variant. Check the label on the pouch you receive.

How do you make Original Pancake?

Dose: 33 g of powder per serving. Liquid: 70 ml of water, or a plant-based drink for extra creaminess. Cooking: 2 to 3 minutes on each side, over a medium heat, in a non-stick pan. When: breakfast, post-workout snack, or dessert. Frequency: one serving a day according to the manufacturer.

The 33 g to 70 ml ratio is tighter than it looks, and that is deliberate. A batter that is too runny spreads out, burns at the edges and stays raw in the middle: that is mistake number one with this type of mix. First blend the powder and the liquid until you have a smooth, lump-free batter, then let it rest for a minute before pouring.

The medium heat is not negotiable. A protein batter browns far faster than a conventional pancake batter, because the proteins react with the sugars as it cooks. Over a high heat you end up with a pancake that is black outside and raw inside in less than a minute. Two to three minutes per side over a medium heat, and the result is consistent.

The pan should be non-stick and barely greased. A cooking spray is more than enough and avoids adding ten grams of fat to a recipe that contains only 1.2 g.

Eat the pancake within half an hour of cooking: it dries out faster than a conventional pancake as it cools. For a topping, a zero sauce, a zero jam or a spoonful of peanut butter transforms the snack without blowing up the totals.

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

It suits anyone who wants a protein breakfast or snack that is eaten rather than drunk — and that matters, since shaker fatigue is the leading reason people abandon a nutrition plan. It also suits people in a calorie deficit who want to keep a moment of pleasure without compromising their day.

It is not suitable for people allergic to egg, to milk proteins or sensitive to gluten, and the manufacturer says so plainly. These three allergens are main ingredients, not traces: ovalbumin, whey and casein on one side, oat flour on the other. Nor, therefore, is it suitable for vegans.

The product may contain traces of wheat, fish and soya. The manufacturer points out that it must be eaten cooked — the raw batter contains ovalbumin and flour, and is not to be eaten as it is.

What not to expect from it: this is not a protein powder. 12.2 g per serving is half a standard shake, and this product does not replace one if your goal is a high protein intake. Nor is it a slimming product: 121 kcal a serving are still calories, simply better distributed than elsewhere.

Finally, a 33 g serving remains modest. If you are expecting a filling breakfast, you need two, and it is better to know that before ordering.

Pancake mix or whey in a homemade batter?

Plenty of lifters make their own batter: oat flour, whey, an egg. That is perfectly valid, and we should be honest about what the ready-made mix adds.

The homemade blend costs less per gram and lets you adjust everything. Its shortcoming is a constant one: whey on its own stands up poorly to cooking and gives a dry, elastic texture. Adding a whole egg fixes the problem but weighs the recipe down and makes the dosing hit-and-miss from one time to the next.

The ready-made mix solves exactly that point, and it is its only real argument: the ovalbumin plays the structuring role of the egg, the casein brings softness, and the result is identical every time you cook. You are paying for consistency and time saved, not for a miracle ingredient.

If you prefer the homemade version, our oat flour aisle offers the base and our protein aisle the protein part. And if all you need is a snack to take with you, protein snacks save you the frying pan.

Frequently asked questions

How much protein is in a serving?

12.2 g for 33 g of powder, that is 37% of the mix and roughly 40% of its energy content. That level qualifies the product for the “high protein” claim under European regulation, and it puts it well above an ordinary pancake mix.

Can water be replaced with milk?

Yes, and the manufacturer suggests it with a plant-based drink for extra creaminess. Do count the calories and protein of the liquid on top. Milk gives a richer batter and a softer pancake; water remains the lightest choice.

Why cook over a medium heat?

Because a protein batter browns far faster than a conventional one: the proteins react with the sugars as soon as the temperature rises. Over a high heat, the pancake blackens before it is cooked through. Two to three minutes per side over a medium heat give a consistent result.

Does this product contain gluten?

Yes, the product's oat flour is declared as containing gluten. It is therefore not suitable for coeliacs or strict intolerants. This is not a trace warning but a main ingredient.

Is it suitable for vegetarians?

Yes for vegetarians: the proteins come from egg and milk, with no meat-derived ingredient. It is not, however, suitable for vegans, for the same reason. A plant protein based mix would then be the right choice.

How many servings per pouch?

The manufacturer publishes neither the net weight nor the number of servings, and we will not invent them. The information appears on the packaging you receive. For your calculations, bear in mind that one serving is 33 g of powder.

Can the batter be made in advance?

It is not advisable. The proteins begin to alter the texture of the batter over a long rest, and the cooked result becomes inconsistent. A minute's rest is enough and improves the texture; a night in the fridge, no.

Where to buy IO Genix Original Pancake?

The versions can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, around ten minutes from Montpellier, this is the product we offer to those who tell us they can no longer face shakes: chewing your protein intake does more for sticking to a nutrition plan than any formula. The rest of the aisle can be browsed in our sports nutrition section.