Pancake mixes
Millville Protein Pancake Mix
20 oz
Score
- Ultra-processed
- High in salt
- Contains added sugars
- Contains whole grains
Why it scores 47
Millville Protein Pancake Mix scores 47 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 5 points Sugars 9.8 g / 100 g: High in sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better pancake and waffle mix
-
High-protein pancake & waffle mix Wholesome Chow · 14 servings Less salt · No added sugars Score 86 out of 100 , 39 points higher -
Buttermilk Protein Pancake Mix Trader Joe's · 1 lb No added sugars · No sugar Score 72 out of 100 , 25 points higher -
Protein Breadfruit Pancake Mix Amasar Not ultra-processed · No added sugars Score 79 out of 100 , 32 points higher -
Protein Pancake & Waffle Mix BUTTERMILK Flourish · 16 oz Less salt · No added sugars Score 68 out of 100 , 21 points higher -
Vanilla Protein Pancake & Waffle Mix Flourish · 16 oz Less salt · No added sugars Score 68 out of 100 , 21 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Protein Pancake Mix
Ingredients
- Sugar minus 20 points
- Wheat gluten minus 2.5 points
- Milk protein concentrate / isolate minus 2.5 points
- Whey protein concentrate / isolate minus 1.5 points
- Calcium phosphate minus 1.5 points
- Sodium acid pyrophosphate minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Sugars 9.8 g / 100 g minus 5 points
- Salt 1.7 g / 100 g minus 5 points
- Energy 344 kcal / 100 g minus 2 points
- Fiber 8.2 g / 100 g plus 4 points
- Protein 24.6 g / 100 g plus 2 points
100 − 53.5 = 46.5 → 47
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in salt (above the front-of-pack "high" level). [7]
Nutrition per 100 g
| Energy | 344 kcal |
|---|---|
| Fat | 2.5 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 57.4 g |
| Sugars | 9.8 g |
| Added sugars | 4.9 g |
| Fiber | 8.2 g |
| Protein | 24.6 g |
| Salt | 1.7 g |
Serving: 61g
Ingredients
- Whole wheat flour
- wheat protein isolate
- whole grain oat flour
- nonfat dry milk
- sugar (high concern)
- milk protein isolate
- buttermilk powder
- whey protein isolate
- sodium bicarbonate
- monocalcium phosphate
- salt
- sodium acid pyrophosphate
Label text, as published
Whole wheat flour, wheat protein isolate, whole grain oat flour, nonfat dry milk, sugar, milk protein isolate, buttermilk powder, whey protein isolate, sodium bicarbonate, monocalcium phosphate, salt, sodium acid pyrophosphate.
Allergens and diets
Contains: Milk, Wheat, Gluten
- Not vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
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EFSA issues new advice on phosphates
“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”
efsa.europa.eu
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org