YOUR SOLIN GENERATED RECIPE
Kodiak Buttermilk Protein Pancakes
Fluffy pancakes griddled to a golden brown using Kodiak mix and Greek yogurt, topped with a juicy burst of fresh blueberries.
INGREDIENTS
0.75 cup Kodiak Cakes Power Cakes Mix
1 whole Large egg
0.5 cup Non-fat Greek yogurt
2 tbsp Liquid egg whites
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
1 tsp Coconut oil
0.5 cup Fresh blueberries
1 pinch Sea salt
PREPARATION
In a medium mixing bowl, whisk together the egg, Greek yogurt, liquid egg whites, and vanilla extract until the wet ingredients are completely smooth.
Gently stir in the Kodiak Cakes mix, ground cinnamon, and sea salt until the batter is just combined, being careful not to over-mix so the pancakes remain light and airy.
Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil, swirling to coat the pan evenly.
Pour the batter onto the hot surface in 1/4 cup portions, leaving space between each pancake.
Cook for 2-3 minutes until small bubbles form on the surface and the edges appear set and matte.
Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes until they are golden brown and firm to the touch.
Transfer the pancakes to a plate and top with the fresh blueberries before serving warm.