Easy Mediterranean Diet Blueberry Protein Pancakes

Blueberry protein pancakes topped with fresh blueberries on a white plate with a fork. A cup of coffee is next to it. They are placed on a blueberry printed dish towel on a marble countertop.

Easy Mediterranean Diet Blueberry Protein Pancakes

5 from 1 vote

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Servings: servings

YUM! Need breakfast in a hurry? These blueberry protein pancakes are made with Kodiak mix. Whole grains, blueberries & EVOO = the Mediterranean Diet breakfast trifecta. Easy & delicious!

Ingredients

½ cup (118 2/7 milliliters) soy milk or skim milk
½ cup (121 ½ grams) egg whites
½ cup (118 2/7 milliliters) plain non-fat Greek yogurt
2 teaspoons (10 milliliters) vanilla extract
1 tablespoon (15 milliliters) extra virgin olive oil plus more for oiling the pan
¾ cup (177 3/7 grams) Kodiak’s Buttermilk Power Cakes Flapjack & Waffle Mix (or store brand equivalent)
1 cup (148 grams) fresh blueberries optional: plus more for garnish

Instructions

Preheat a cast iron griddle over medium heat.
In a large bowl, whisk together the wet ingredients.
½ cup soy milk, ½ cup egg whites, ½ cup plain non-fat Greek yogurt, 2 teaspoons vanilla extract, 1 tablespoon extra virgin olive oil
Gently fold in the Kodiak mix until just combined.
¾ cup Kodiak’s Buttermilk Power Cakes Flapjack & Waffle Mix
Lightly oil the griddle with EVOO.
Pour ¼ cup of batter onto the griddle for each pancake.
Immediately add 5–10 blueberries to the top of each pancake.
1 cup fresh blueberries
Cook until bubbles begin to form on the surface (2–3 minutes), then wait another minute before flipping.
Flip and cook until both sides are golden brown.
Serve warm and enjoy!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the toaster or on a dry skillet over medium heat. You can also microwave them to reheat. Pancakes also freeze well—just separate layers with parchment paper before freezing.

Yields

8 pancakes/4 servings

Nutrition

Author: Anna Schraff