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Tropical Pineapple Protein Pancakes Recipe - A perfect blend of pineapple helps keep these delicious protein pancakes moist and perfect for on-the-go! - ProjectMealPlan.com

Tropical Pineapple Protein Pancakes Recipe

  • Author: Danielle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12-14 small pancakes 1x

Description

Tropical Pineapple Protein Pancakes Recipe – A perfect blend of pineapple helps keep these delicious protein pancakes moist and perfect for on-the-go!


Scale

Ingredients

  • 1 cup canned pineapple chunks, drained (save juice)
  • 2/3 cup mango chunks (can be frozen)
  • 1/2 cup pineapple juice (from the can)
  • juice of 1 lemon (about 2 or 3 tablespoons)
  • 2 eggs
  • 3 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup unsweetened vanilla almond milk
  • optional toppings: unsweetened dried coconut flakes, crushed banana chips, pineapple, maple syrup

Instructions

  1. To a food processor or Nutribullet, add pineapple, mango, pineapple juice, and lemon juice. Pulse a few times until there are no more chunks, but not quite a puree.
  2. Add eggs to the blended pineapple mix. Pulse a few times to mix the eggs.
  3. In a large mixing bowl, add Kodiak Cakes, protein powder, cinnamon, and salt. Briefly mix with a spatula or whisk.
  4. Add fruit egg mix to dry ingredients. Mix a few times, then add almond milk to the mixture. Mix thoroughly until there are no dry spots or clumps. If the batter is too dry, add small amounts of almond milk or water until the mix is your preferred pancake batter consistency.
  5. Heat a large skillet (or griddle) over low-medium heat. wait 2-3 minutes for the pan to heat up and then coat with non-stick cooking spray.
  6. Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. I cook my pancakes two at a time since I don’t have a griddle.
  7. Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for golden brown color.
  8. Repeat until your batter is gone, spraying the pan between each set of pancakes.
  9. Top with your favorite pancake toppings (except peanut butter, they aren’t good with peanut butter!). I like coconut flakes and maple syrup.
  10. Store in a sealed container in the fridge for up to 4 days.


Notes

If you don’t have any mango chunks, you can substitute an additional 2/3 cup pineapple.

Prep: You can meal prep and freeze the pancakes, then pull them out of the freezer as you need them.

Note: All nutrition information is estimated with My Fitness Pal.


Nutrition

  • Serving Size: 2 pancakes
  • Calories: 282
  • Sugar: 11.9g
  • Fat: 4.2g
  • Saturated Fat: .6g
  • Carbohydrates: 41.5g
  • Fiber: 5.7g
  • Protein: 20.5g
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