Description
Delightful and nutritious Blueberry Protein Pancake Breakfast “Cake” combines the fluffy texture of pancakes with the convenience of a baked breakfast dish. Featuring ripe bananas, Greek yogurt, fresh blueberries, and Kodiak Power Cakes mix, this recipe provides a satisfying and protein-packed morning treat perfect for sharing.
Ingredients
Wet Ingredients
- 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
- ¼ cup (57g) melted salted butter
Dry Ingredients
- 2 cups (252g) Kodiak Power Cakes Flapjack and Waffle Mix
Additional Ingredients
- 1 ½ cups (225g) fresh blueberries
- Nonstick cooking spray
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 7-inch by 11-inch baking pan thoroughly with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, eggs, plain whole milk Greek yogurt, milk of choice, pure maple syrup, and vanilla extract. Whisk these ingredients together until you achieve a smooth, well-blended mixture.
- Add Dry Mix: Gradually add the Kodiak Power Cakes Flapjack and Waffle Mix to the wet ingredients. Stir gently until just combined, ensuring no dry flour pockets remain. Avoid overmixing for a tender texture.
- Incorporate Butter: Using a wooden spoon, stir the melted salted butter thoroughly into the batter until well incorporated. This adds richness and moisture.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter to distribute them evenly without crushing the berries.
- Transfer and Smooth: Pour the batter into the prepared greased pan. Use a rubber spatula to smooth the surface for even baking.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick or tester into the center— it should come out clean when the cake is done.
- Cool and Serve: Remove from oven and allow to cool for about 10 minutes in the pan. Slice into portions and serve warm. Optionally, top each slice with additional butter or yogurt and a drizzle of maple syrup for extra flavor.
Notes
- Use ripe bananas for natural sweetness and moistness.
- Room temperature eggs help create a consistent batter.
- Do not overmix the batter to keep the cake light and fluffy.
- Allow the cake to cool slightly before slicing to hold its shape better.
- You can substitute fresh blueberries with frozen ones; just do not thaw before folding.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
