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As a pre-training breakfast, these fluffy blueberry power pancakes provide a boost of protein and nutrients versus classic pancakes. Easy to make, with simple ingredients. 110 Calories and 10 g of protein per pancake.
What makes them fluffy blueberry power pancakes? They’re higher in protein and lower in fat than typical pancakes, but just as fluffy and delicious as regular. Instead of regular pancake mix, oil/butter, and milk, this recipe uses Kodiak cakes pancake mix, egg white, and Greek yogurt. The sweetness of the blueberries inside the pancakes and on top is an excellent swap for maple syrup to increase micronutrients.
Any type of berries will work great in these pancakes. For strawberries, cut them into small pieces first.
The cooking conditions matter to make sure the pancakes are fluffy. To ensure even cooking, pre-heat the pan on low-medium heat for a few minutes before adding the batter. Lightly mist the pan with cooking oil right before adding the batter. It’s better not to crown the pan with too many pancakes. I cook a maximum of three at a time in a large ceramic nonstick pan. For fluffy pancakes, don’t flip them until you clearly see multiple bubbles forming on the surface, and do not press down on the pancakes with a spatula.
These are a great pre-training breakfast – lower in fat and fiber (to potentially avoid GI upset), good dose of carbohydrates, and some protein. Enjoy!
Fluffy Blueberry Power Pancakes
Ingredients
- 106 g (1 cup) Kodiak Power Cakes Flapjack & Waffle Mix
- 92 g (6 tbsp.) liquid egg whites
- 85 g (1/2 cup) fat-free Greek yogurt
- 1 cup frozen blueberries
- Optional: dash of cinnamon
Instructions
- Pre-heat pan on low-medium heat.
- Mix all ingredients together in a bowl EXCEPT for 1/2 cup of the blueberries. Stir in a few tbsp. of water to make a thick batter that’s not pourable but can fall off the spoon.
- Turn heat to medium-high.
- Spray pan with cooking spray and add batter to the pan (recommend divide into 5 pancakes, cook in batches).
- When bubbles appear on the surface of the pancake, flip pancake and cook for an additional 2-3 minutes
- While pancakes are cooking, place the remaining 1/2 cup of frozen blueberries in the microwave and cook for about 2 minutes, covered. Smash the blueberries up with a fork.
- Top your pancakes with the blueberries and enjoy!
Notes
Nutrition for the entire batch: 545 Calories, 48 g protein, 79g carbohydrates, 4 g fat
Nutrition per pancake (5 pancakes): 110 calories, 10 g protein, 16 g carbs, <1 g fat
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