Tropical Protein Pancakes
kodiakcakes.com/blogs/recipes/tropical-protein-pancakes
- Calories 558
- Protein 37g
- Total Fat 17g
- Carbs74g
Upgrain your Kodiak breakfast with 37 grams of protein, 10 grams of fiber, and wildly delicious flavor with this Tropical Protein Pancakes recipe. Built to fuel your day and bring the island energy into your kitchen, this recipe is made with Kodiak’s protein-packed, whole-grain Buttermilk Power Cakes.
Simply blend the Kodiak Buttermilk Power Cakes mix with cottage cheese for an extra boost of protein and an incredibly soft, fluffy texture. Want to take things even further? Of course you do...fold shredded coconut into the batter to really amp up the tropic vibes.
Top ‘em with pineapple or mango Greek yogurt whip—just blend fresh fruit into Greek yogurt for a creamy, protein-packed topping that's worth the extra minute. Finish with juicy tropical fruit, a sprinkle of toasted coconut, and you've got a breakfast that's ready to power everything from sunrise hikes to slow mornings at camp.
Recipe provided by Kayley McCabe
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 1/2 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1/4 cup blended cottage cheese
- 1 egg
- 1/4 cup milk
- 1 tablespoon unsweetened shredded coconut
Pineapple Protein Whip:
- 1/4 cup plain Greek yogurt
- 1/4 cup very ripe pineapple chunks
Topping:
- 1/4 cup diced mango
- 1/4 cup diced pineapple
- 1 tablespoon toasted coconut chips
- 1 passion fruit, halved (optional, but recommended)
- Maple syrup, for serving (optional)
Directions
- Place the Kodiak mix in a medium bowl.
- Blend the cottage cheese with an immersion blender until completely smooth. Add it to the bowl along with the egg and milk. Stir until just combined, then fold in the shredded coconut. Let the batter rest for 5 minutes.
- To make the pineapple protein whip, combine the Greek yogurt and very ripe pineapple chunks in a tall container. Blend with an immersion blender until completely smooth and creamy. Refrigerate until ready to serve.
- Heat a lightly greased nonstick skillet or griddle over medium heat.
- Scoop the batter onto the skillet to make 3–4 small pancakes. Cook for 2–3 minutes per side, or until golden brown and cooked through.
- Stack the pancakes on a serving plate. Top with generous dollops of the pineapple protein whip.
- Arrange the diced mango and pineapple over the top. Sprinkle with the toasted coconut chips and spoon the passion fruit over everything, if using.
- Drizzle with maple syrup, if desired. Serve immediately.