One of the most popular posts on this blog is my protein pancakes using Kodiak Cakes pancake mix. Their protein mix (Powercakes) released in 2013, well before I created my recipe in 2015, but it was before I could find the mix anywhere near me. My recipe is one of the simplest recipes I have on this blog.
Their mixes have gone through some changes over the past few years, allowing them to continue to be balanced and provide more volume.
Kodiak Cakes Powercakes are a staple in our house because of how easy they are and with their recipe changes to their mix, I don’t find myself often needing to use my higher protein recipe.
However, there are times when we run out of mix or we’re not home, like this weekend, but we want pancakes.
As I mentioned the other day, there were a few things we were bringing from our fridge to JP’s parents fridge because we didn’t want to come home to throwing out food. A banana is one of those items I put in our food bag for the weekend.
This morning we woke up at 6:30 am without an alarm. This is sleeping in for us. We went to bed early last night after pizza date night. We had content bellies then, but this morning I could hear JP’s growling.
He asked what was for breakfast and my first response was “I don’t know, eggs? What are you in the mood for?” His response was usual – “I don’t care.” It doesn’t really answer the question, but it doesn’t ignore it either.
So as always, I looked at my Pinterest boards to see if there was anything I had pinned that I’ve wanted to try and then I searched for something new when I didn’t see anything I wanted to make.
I knew I had a banana and that’s about all I knew. Here’s the recipe that inspired mine.
And here’s the journey of my banana.
What You’ll Need
- a medium sized banana (mine weighed 126g)
- 1 egg
- ~1/3 cup of all-purpose flour
- 1/4 cup of milk (I used 2% because that was what was in the fridge)
- 1/4 tsp baking powder
- 1 tsp brown sugar
- 10g of protein powder (I used chocolate cupcake protein from PEScience)
Directions
1. In a medium bowl, combine a medium-sized banana and whole egg using. I used a whisk because the batter won’t be super thick, but may have banana chunks.
2. Add all-purpose flour leveled in measuring cup. I had started with a 1/4 cup and then went back to add an additional tablespoon. Using a full 1/3 cup would be completely appropriate.
3. Add a splash of vanilla. This is really about taste. You could also add some cinnamon if you wanted to as well.
4. Add 1/4 tsp of baking powder.
5. While the banana is sweet, the pancake batter is really plain without a sweetener of some kind. I used a teaspoon of brown sugar, but you could use honey, maple syrup or an alternative like Splenda/Truvia. Just be mindful different kinds of sugar have different levels of sweetness so you may not need as much.
6. This step really is optional, but if it’s left out then these aren’t really protein-y pancakes. Protein powder. I used 10g, which is about 1/3 of a scoop of protein for PEScience. This adds about 4g of protein per serving, so 8g for all of the batter.
* For rough estimate, I divided the batter in half and called it good enough.
7. Heat a medium or large skillet to medium or medium/high heat. I used a little cooking spray on the pan, you don’t need a lot and depending on the pan you may not need to spray in between cakes. Pour batter to pre-heated skillet and cook on each side for just over a minute. This is relative to your pan and how it contains heat.
8. (optional) Top with chopped pecans or walnuts.
Nutrition for just the pancakes: 3.7F/35.3C/11.2P
❤ Cristina
I have a sweet tooth, but I try to keep it tame. I had been researching protein mug cakes on Pinterest because where else would I look for recipes like that. In my time searching I found two different pre-made, buy it now microwave muffins. The first is made by the fabulous people who bring us Power Cakes and Kodiak Cakes Pancake mix.
With a number of flavors on the shelf, my basic white girl came out and I immediately grabbed the pumpkin muffin… I may have also grabbed double chocolate because YES. Keep in mind this isn’t a type muffin that you bake in the oven. It’s much more dense and wayyy more moist. Add a little water, stir and microwave for 1 minute, give or take a few seconds and viola! Perfect pumpkin muffin and it’s only August.
Makers of Kodiak Cakes now make muffins!
The second muffin is one I actively sought out because it’s from Flap Jacked the makers of protein pancake mix that I buy religiously. These take 30 seconds in the microwave and are super fluffy and moist. They’re a lot more filling than you would imagine, but I suspect all that protein has something to do with it. Now if only they had a carrot cake one or pumpkin one with that much protein and I would be in heaven. These are new to their product line up, so I’m keeping my fingers crossed for new flavors in the future!
❤ Cristina
I’m a huge pancake fan and I’m always looking for new recipes. Yesterday, when I was shopping at Target I found Kodiak Cakes flapjack and waffle mix. I’ve heard from a ton of people that it’s really good and packed with protein. They do make a protein pancake mix as well, but I couldn’t find it. I figured with some adjusting, I could increase the protein in these bad boys. After looking at Pinterest and seeing what some people used in their recipes it was pretty easy to create my own.
So for Easter we celebrated with protein pancakes so I could give the recipe a go!
What You’ll Need
- 1/3 cup Kodiak Cake mix
- 1/3 cup water
- 2 tablespoons of Cellucor Whey protein (I used Cor-fetti Cake Batter)
- 1 egg white
- 1 tsp vanilla extract
- Sprinkles (optional)
Directions
- In a bowl mix all ingredients until blended smooth. I used Cellucor’s Cor-fetti Cake Batter whey, but you can use any flavor. If you use a different brand it will change the macros.
- Add sprinkles if desired.
- Grease pan lightly. I used olive oil cooking spray.
- Using a 1/4 cup measuring scoop add batter to pan. Using a scoop this size will give you 4 pancakes.
- Cook for a few minutes on each side until golden brown.
- Serve.
Macros for 1 serving:
2g of fat
29g of carbs (5g of fiber)
27g of protein
As someone who can’t just have plain pancakes, I added 2 tablespoons of fat free Reddi whip and a dash of Easter sprinkles, which only added 3g of carbs to the stack.
I hope everyone has a great Easter filled with tasty carbs!
❤️ Cristina
I know I don’t need to tell you how much I like pancakes – #Ididitforthepancakes. So when my boyfriend said he wanted pancakes for his birthday breakfast, I had no problem searching for a good recipe. I found a ton of birthday cake protein pancake recipes and they ranged from oat flour to coconut flour to no flour. I found one from Super Sister Fitness and I had pretty much everything for the recipe, but I changed it slightly, which ultimately changed the nutrition. Here’s my recipe.
- 1/4 cup Bob’s Red Mill coconut flour
- 3 egg whites
- 1/4 cup unsweetened vanilla almond coconut milk
- 1 tbs plain nonfat Greek yogurt
- 2 teaspoons of erythritol
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- 1 tbs sprinkles of choice
For the frosting:
- 1 tbs plain nonfat Greek yogurt
- 3 tbs protein powder (I used Cellucor Cor-fetti cake batter)
- 2 tablespoons of water
I added all my ingredients at once, which is slightly different than their directions, which were too mix all the dry ingredients then add the wet ingredients after they had been combined.
I used 1/4 cup measuring cup to scoop the batter onto the pan. This recipe made 3 pancakes and macros are still pretty damn good.
I tried the batter and it was awesome, so I can’t wait to assemble these in the morning for breakfast!
I hope you all had a great Sunday Funday! Goodnight!
❤ Cristina
