I’m going to go ahead and claim these to be one of my very biggest victories. My girls LOVE pancakes and I LOVE Kodiak Cakes Protein Pancake Mix - it tastes like the real thing and uses real food ingredients and 14 grams of protein per serving. The best part? It’s already made and convenient for me to use. Even more convenient? Making a sheet pan pancake. No flipping or worrying about burning or undercooking and once they’re done, I slice ‘em up and freeze what we don’t use for the ultimate breakfast convenience. You’re welcome. Serve them up with warm maple syrup and a couple Mini Egg Cups. So yummy.
Here’s how I did this delicious version with bacon and blueberries - but really, the variations are endless.
Ingredients:
1 cup Kodiak Cakes Protein Pancake Mix
3/4 cup unsweetened almond milk
1 large egg
splash of real maple syrup
2 sliced bacon (I like Applegate Farms), cooked and crumbled
fresh blueberries
Directions:
Preheat oven to 350F. Spray a small, rimmed sheet pan with cooking spray (I used coconut oil spray) or line with parchment paper.
In large bowl, mix together pancake mix, almond milk, egg, and maple syrup. Mix well until totally combined.
Pour batter onto sheet pan and spread evenly.
Top with crumbled bacon and blueberries.
Bake 15-20 minutes or until toothpick comes out clean.
Cool slightly and slice into squares.
Other tempting variations? Chocolate chips, mixed berries, sliced bananas and pecans.
