This product is positioned not as a classic pastry but as a protein pancake with a different nutritional emphasis. The main differences are in the base ingredients and the way sweetness is handled.
First, it uses whole wheat flour rather than a refined white flour base. Whole grain flour keeps more of the grain’s original components, so the snack is not built only around fast starch. Second, egg-based ingredients add protein, which makes the snack feel more substantial than a typical sweet bakery product. Third, soluble corn fibre and oligofructose from chicory are included for texture and sweetness balance, and they raise the fibre content. Fibre may slow down how quickly a snack is digested and can make the eating experience feel steadier compared with an ordinary sugar-heavy pastry.
The chocolate filling is also made without added sugar; sweeteners are used instead. That means the product leans less on sugar for its sweet taste. At the same time, it is still a sweet processed food, not a whole-food dessert. The 45 g single portion gives you a built-in amount, whereas with a larger package you would need to weigh or measure your own serving.
In short, if you compare this with a standard chocolate pancake or chocolate snack from a bakery aisle, the practical difference is more protein and fibre, less reliance on sugar, and a portion size that is already defined.