Name: High-Protein Flapjacks with Egg Whites
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 0.5 cup Kodiak Power Cakes Mix; 0.5 cup liquid egg whites; 0.33 cup non-fat Greek yogurt; 0.5 tsp ground cinnamon; 0.5 tsp vanilla extract; 1 tsp ghee; 0.5 cup fresh blueberries; 2 tbsp almond butter

Ingredients

8 items

½ cup Kodiak Power Cakes Mix
½ cup liquid egg whites
⅓ cup non-fat Greek yogurt
½ tsp ground cinnamon
½ tsp vanilla extract
1 tsp ghee
½ cup fresh blueberries
2 tbsp almond butter

Instructions

Prep 5 min · Cook 10 min

In a medium mixing bowl, whisk together the flapjack mix and ground cinnamon to distribute the spice evenly.
Add the liquid egg whites, Greek yogurt, and vanilla extract to the bowl with the dry ingredients.
Gently stir the batter with a spatula until just combined, being careful not to over-mix so the flapjacks stay light and airy.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling the pan to coat the bottom evenly.
Pour the batter into the skillet to form three even flapjacks, leaving enough space between them for easy flipping.
Drop half of the fresh blueberries onto the top of the wet batter of each flapjack while they are still on the griddle.
Cook for 3 to 4 minutes until the edges appear set and small bubbles begin to pop on the surface of the batter.
Carefully flip each flapjack and cook for an additional 2 to 3 minutes until the second side is golden brown and the center is firm.
Transfer the flapjacks to a plate and finish with the remaining blueberries and a generous drizzle of almond butter.

Nutrition

Ingredients

Instructions

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