Blueberry Protein Pancake Breakfast “Cake”
Easy, protein-packed pancake breakfast cake made with simple ingredients and bursting with juicy blueberries. This protein breakfast cake is such a fun twist on traditional pancakes and makes the perfect filling and satisfying breakfast! Top with extra yogurt and a drizzle of maple syrup, or freeze slices for easy breakfasts later.
Servings 6 servings
Calories 336cal
Ingredients
- Nonstick cooking spray
- 2 medium extra ripe bananas, mashed
- 2 large eggs, at room temperature
- ½ cup (113g) plain whole milk Greek yogurt
- ⅓ cup (80g) milk of choice
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups (252g) Kodiak Power Cakes Flapjack and Waffle Mix
- ¼ cup (57g) melted salted butter
- 1 ½ cups (225g) fresh blueberries
Instructions
- Preheat the oven to 350 degrees F. Grease a 7-inch x 11-inch pan with nonstick cooking spray.
- In a large bowl, whisk the mashed banana, eggs, plain whole milk greek yogurt, milk, maple syrup, and vanilla until well combined. Add in the power cakes mix and stir until just combined and no dry mixture remains. Next, use a wooden spoon to mix the salted butter into the batter until well incorporated. Gently fold the blueberries into the batter. Pour the batter into the pan and use a rubber spatula to smooth the top.
- Bake for 30 to 35 minutes until a tester comes out clean. Allow to cool for 10 minutes then cut into slices. Top each slice with butter or yogurt and a drizzle of maple syrup, if desired.
Notes
To make dairy-free: use your favorite thick, dairy-free plain Greek yogurt, vegan butter, and dairy-free milk.
Nutrition
Serving: 1slice (based on 6) | Calories: 336cal | Carbohydrates: 44.6g | Protein: 14.5g | Fat: 12.3g | Saturated Fat: 6.1g | Fiber: 5.2g | Sugar: 19.9g