Quick Description:
This is my go-to everyday breakfast when I want something low in calories, high in protein, and effortless to prep. Made with just three simple ingredients, these pancakes are soft, filling, and perfect for busy mornings. No extras, no fuss—just a reliable, high-protein meal you can make on repeat.
Servings and Timing:
- Servings: 1
- Prep Time: 5 minutes
- Cook Time: 5–7 minutes
- Total Time: 10–12 minutes
Ingredients List:
- ½ cup Kodiak pancake mix
- ½ cup egg whites
- ¾ cup Greek yogurt (plain, non-fat or low-fat)
Instructions:
1. Mix the Batter
In a bowl, combine the Kodiak pancake mix, egg whites, and Greek yogurt.
Whisk until smooth and lump-free. The batter should be thick but pourable.
2. Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease if needed.
Pour batter into the pan to form pancakes.
Cook for 2–3 minutes per side, or until bubbles form and pancakes are set and lightly golden.
3. Serve or Store
Serve warm immediately, or allow to cool for meal prep.
Additional Notes:
- Batter can be cooked as pancakes or poured into a waffle maker.
- If batter is too thick, add 1–2 tablespoons water or milk.
- Works great plain or with sugar-free syrup, berries, or cinnamon.
Dietary Info (per serving):
- Calories: 374 kcal
- Protein: 44g
- Carbohydrates: 43g
- Fat: 2.5g
Brief Introduction:
This breakfast is simple on purpose. It’s quick, predictable, and keeps you full for hours without weighing you down. Perfect for anyone focused on protein intake, calorie control, and stress-free mornings.
Step-by-Step Cooking Guide:
- Mix three ingredients until smooth.
- Cook pancakes on a hot non-stick pan.
- Eat fresh or prep ahead.
Ingredient Details & Substitution Tips:
- Kodiak Pancake Mix: Provides structure and extra protein.
- Egg Whites: Boost protein without added fat.
- Greek Yogurt: Adds creaminess, volume, and satiety.
- Swap Option: Use flavored Greek yogurt for variety (adjust macros).
Recipe Variations & Serving Suggestions:
- Add cinnamon or vanilla for flavor.
- Serve with fresh berries or sugar-free syrup.
- Spread with a thin layer of peanut butter for higher calories if needed.
Storage & Make-Ahead Information:
- Refrigeration: Store cooked pancakes in an airtight container for up to 4 days.
- Freezing: Freeze stacked with parchment for up to 1 month.
- Reheating: Microwave or toast lightly.
Frequently Asked Questions (FAQs):
Q: Can I bake this instead of pan-frying?
Yes, bake in a greased dish at 350°F (175°C) for 12–15 minutes and slice.
Q: Does this taste eggy?
No. The yogurt balances the egg whites well.
Q: Is this good for weight loss?
Yes. It’s high-protein, filling, and calorie-controlled.
Optional Personal Note:
This is one of those breakfasts that quietly works. No overthinking, no complicated prep—just something you can rely on every single day.
