Mini Protein Pancakes
These mini protein pancakes are a healthy and easy treat perfect for busy mornings. Made with Kodiak Cakes mix, they’re packed with protein and customizable for any preference.
Equipment
- 24-count mini muffin pan
- Mixing bowls
- Whisk
Ingredients
- 3/4 cup whole milk
- 1 egg
- 1 tablespoon melted butter or vegetable oil
- 1 tablespoon sugar
- 1 cup Kodiak Cakes Buttermilk Flapjack and Waffle Mix
- 1/2 cup blueberries Optional topping
- 1/2 cup mini chocolate chips Optional topping
- 1/4 cup brown sugar mixed with 1/2 teaspoon cinnamon Optional topping
- 1/2 cup strawberry or raspberry preserves Optional topping
Instructions
- Preheat your oven to 350℉ and lightly grease a 24-count mini muffin pan to prevent sticking.
- In a mixing bowl, whisk together the milk, egg, melted butter, and sugar until smooth and well-combined.
- In a separate bowl, place the Kodiak Cakes mix and create a well in the center.
- Pour the wet mixture into the dry mix and gently fold until just incorporated. Avoid overmixing—small lumps are okay!
- Divide the batter evenly among the mini muffin cups, filling about 3/4 of the way up.
- Sprinkle your chosen toppings on each cup (if using), such as blueberries, chocolate chips, or cinnamon-sugar.
- Bake on the center rack of the oven for 12 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow the bites to cool for 2-3 minutes before transferring to a cooling rack.
- Serve warm with a drizzle of syrup, if desired, or enjoy as a grab-and-go snack!
Notes
Let the batter sit for 1-2 minutes before dividing for fluffier bites. To freeze, store in an airtight container for up to 3 months. Reheat gently before serving.