Blueberry Protein Pancake Breakfast Cake Recipe
This easy, protein-packed blueberry pancake breakfast cake is a delightful twist on traditional pancakes. Made with simple ingredients like ripe bananas, Greek yogurt, and Kodiak Power Cakes mix, it bursts with juicy blueberries and provides a satisfying, nutritious start to your day. Perfect for serving warm with yogurt and maple syrup or freezing for convenient future breakfasts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 2 cups (252g) Kodiak Power Cakes Flapjack and Waffle Mix
- ¼ cup (57g) melted salted butter
- 1 ½ cups (225g) fresh blueberries
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
Other
- Nonstick cooking spray (for greasing the pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 7-inch by 11-inch pan with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, plain whole milk Greek yogurt, milk, pure maple syrup, and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: Add the Kodiak Power Cakes mix to the wet ingredients and stir gently until just combined with no streaks of dry mix remaining, being careful not to overmix.
- Add Butter: Using a wooden spoon, incorporate the melted salted butter into the batter thoroughly for richness and moisture.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter to evenly distribute them without breaking the berries.
- Transfer to Pan and Smooth: Pour the batter into the prepared pan and use a rubber spatula to spread the mixture evenly and smooth the top surface.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for about 10 minutes before cutting into slices. Serve warm topped with extra yogurt and a drizzle of maple syrup or butter, as desired.
Notes
- Ensure bananas are very ripe for optimal sweetness and moisture.
- You can substitute the milk of choice with almond, soy, or oat milk to accommodate dietary preferences.
- For best results, do not overmix batter to keep pancakes light and fluffy.
- This breakfast cake can be stored in the refrigerator for up to 3 days or frozen in slices for easy meal prep.
- Use fresh or frozen blueberries—if using frozen, do not thaw to avoid batter discoloration.