Need A New Weekend Protein Pancake Recipe That Isn’t Full of Sugar?
I love making extra pancakes to have during the week and using up frozen berries. It’s good to have a healthy mix of breakfast options especially if you’ve maxed out on eggs. Protein pancakes are super easy to reheat and can be a quick grab and go option. Top with a touch of nut butter and it’ll keep you full and satisfied.
Here’s what I used:
Kodiak Cakes: They use 100% whole grains that are full of fiber, B vitamins, and antioxidants. I like the quality of their ingredients and taste!
Almond Butter: Warm up a little almond butter and drizzle this heart healthy fat full of micronutrients as a topping.
I also use a drizzle of ChocZero Maple Syrup. It’s an all natural maple extract paired with our exclusive monk fruit and soluble vegetable fiber blender and nothing else. Perfect to replace sugar at the breakfast table.
Vital Proteins Collagen Peptides: are sourced from grass-fed, pasture-raised bovine hides to ensure a natural, high quality, and sustainable source of amino acids.
- 2 cups Kodiak Cake Mix
- 1 1/2 cups nut milk
- 3 eggs , divide each yolk and white and place in separate bowls
- 1 teaspoon vanilla
- 4 scoops collagen peptides (optional, will need additional liquid)
- Add berries or sliced bananas into each pancake
- Combine the Kodiak mix, milk, egg yolks, vanilla and collagen in a medium sized bowl. Stir until combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Add egg whites into the Kodiak mixture.
- Have berries and sliced banana ready to place on uncooked side of pancake.
- Cook the batter on a skillet at medium heat for a couple minutes on each side (about ¼ cup batter)