QiMeal
Kodiak Style Protein Pancakes
Kodiak Style Protein Pancakes · ready in 19 min · 2 servings · 370 kcal per serving · easy · 5 ingredients
A quick gym favorite stack built from whole grain mix, egg, milk, and Greek yogurt, with tender centers and browned edges.
- Prep
- 7 min
- Cook
- 12 min
- Total
- 19 min
- Serves
- 2
- kcal
- 370
- Difficulty
- easy
Ingredients · 2 servings
- 120 gWhole grain pancake mix
- 1Egg, beaten
- 180 mlMilk
- 150 gGreek yogurt, divided (to serve)
- 8 gButter, divided
Equipment
stovetop, bowl, whisk, ladle, spatula, measuring cup, nonstick skillet, plate, spoon
Instructions
- Gather equipment
Gather the pancake mix, egg, milk, yogurt, butter, a bowl, whisk, ladle, spatula, measuring cup, scale, skillet, and plate. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Mix batter
Whisk the pancake mix, egg, milk, and 60 g Greek yogurt until no dry streaks remain, then rest the batter for 3 minutes. · 5 min
What to look for: Batter looks thick, pourable, and slightly bubbly after resting.
- Heat skillet
Heat a nonstick skillet over medium heat and melt half the butter until it foams lightly but does not brown. · 2 min
What to look for: Butter is melted and lightly foaming across the pan surface.
- Cook first side
Pour 4 small rounds of batter into the skillet and cook until bubbles open on top and the edges look set. · 4 min
What to look for: Surface bubbles stay open and the edges lose their wet shine.
- Flip and repeat
Flip each pancake, cook until golden and springy, then butter the skillet again and cook the remaining batter the same way. · 6 min
What to look for: Both sides are evenly golden and the centers spring back when touched.
- Serve warm
Serve the warm pancakes stacked with the remaining Greek yogurt spooned on top for a simple protein rich breakfast. · 2 min
What to look for: Pancakes are stacked neatly with cool yogurt on top.
Nutrition (per serving)
| kcal | 370 |
|---|---|
| Protein | 30 g |
| Carbohydrates | 41 g |
| of which sugars | 11 g |
| Fat | 10 g |
| of which saturated | 5 g |
| Fibre | 6 g |
| Sodium | 534 mg |
Nutri-ScoreA
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat in a covered skillet over low heat until warm and soft, adding a few drops of water if the pancakes seem dry.
Ingredient substitutions
Egg
- Greek yogurt: Use 60 g Greek yogurt for 1 egg to bind the batter, with a softer texture.
Milk
- Water: Use when a lighter batter is desired, though the pancakes will taste less rich.
Greek yogurt
- Milk: Use only in the batter if yogurt is unavailable, and skip the spooned topping.
Butter
- Olive oil: Use a thin film on the skillet for easier browning with less dairy flavor.
