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kodiak cakes protein sheet pan pancakes | Joy to the Food

kodiak cakes protein sheet pan pancakes

kodiak cakes protein sheet pan pancakes

10 mins prepServes 6

When you need a super simple (dare I say stupid simple) breakfast that requires no babysitting and is filled with protein, these Kodiak Cakes protein sheet pan pancakes are it! They are always a hit with our toddler, and they are so easy that he can practically whip them up. They are topped with cinnamon sugar and a Greek yogurt maple syrup frosting that adds more protein and just a touch of sweetness.

6 servings

What you need

pancake mix

2 cup pancake mix, we use Kodiak Cakes. Regular pancake mix works too, see notes

baking powder

1 tsp baking powder

cinnamon

salt

¼ tsp salt

organic eggs

full-fat cottage cheese

1 cup full-fat cottage cheese, 2% works too. Plain Greek yogurt also works but the pancakes will be slightly less tender

milk

⅓ cup milk

olive oil

1 tbsp olive oil, or melted butter

maple syrup

3 tbsp maple syrup

vanilla extract

2 tsp vanilla extract

cinnamon sugar

2 tbsp cinnamon sugar, 2 tbsp sugar + ½ tsp cinnamon

plain nonfat yogurt

1 cup plain nonfat yogurt, or skyr

cream cheese

½ cup cream cheese, if not whipped, let it come to room temperature first and whip with a hand mixer

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Instructions


0 Preheat the oven to 400 degrees F. Grease a quarter sheet pan well and line with parchment paper. Make the cinnamon sugar by mixing 2 tbsp sugar with ½ tsp cinnamon and set aside.
1 In a large bowl, whisk together [wprm-ingredient text="2 cup protein pancake mix" uid="2"], [wprm-ingredient text="1 tsp baking powder" uid="13"], [wprm-ingredient text="½ tsp cinnamon" uid="6"], and [wprm-ingredient text="¼ tsp salt" uid="14"].
4 In a blender, blend [wprm-ingredient text="4 eggs" uid="3"], [wprm-ingredient text="1 cup whole milk cottage cheese" uid="4"], [wprm-ingredient text="⅓ cup milk" uid="15"], [wprm-ingredient text="1 tbsp olive oil" uid="16"], [wprm-ingredient text="1 tbsp pure maple syrup" uid="17"], and [wprm-ingredient text="1 tsp vanilla extract" uid="18"] until completely smooth. The mixture will be thick, so stop and scrape down the sides as needed. Pour into the dry ingredients and fold until just combined. Some lumps are fine, do not overmix.
5 Spread the batter evenly into the prepared pan and sprinkle with [wprm-ingredient text="2 tbsp cinnamon sugar" uid="7"]. Let it rest for 5 minutes so the baking powder activates.
6 Bake for 15-20 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Pull it while the top is pale golden, not brown, so it stays soft. Cool in the pan for 5 minutes.
2 In another bowl, mix the [wprm-ingredient text="½ cup whipped cream cheese" uid="10"], [wprm-ingredient text="1 cup plain non-fat Greek yogurt" uid="9"], [wprm-ingredient text="½ tsp cinnamon" uid="11"], [wprm-ingredient text="1 tsp vanilla extract" uid="19"], and [wprm-ingredient text="2 tbsp pure maple syrup" uid="12"] into a frosting. Add [wprm-ingredient text="2-3 tbsp milk" uid="20"] a tablespoon at a time until it spreads or drizzles the way you like. See ingredient list for notes on using a block of cream cheese.
3 Slice the pancake into 6 even slices and serve with about ¼ cup of frosting each. Top with more maple syrup as desired.

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