Name: Tropical Pineapple Protein Pancakes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 14 small pancakes
Cuisine: American
Ingredients: 1 cup canned pineapple chunks; 0.667 cup mango chunks; 0.5 cup pineapple juice; juice of 1 lemon; 2 eggs; 3 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix; 1 scoop vanilla protein powder; 0.5 tsp cinnamon; 0.25 tsp salt; 1 cup unsweetened vanilla almond milk; unsweetened dried coconut flakes, banana chips, pineapple, maple syrup

Tropical Pineapple Protein Pancakes Recipe

Tropical Pineapple Protein Pancakes Recipe cover

From the Cook

1/4

Tropical Pineapple Protein Pancakes Recipe

Project Meal Plan Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Project Meal Plan. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

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.

Add eggs to the blended pineapple mix. Pulse a few times to mix the eggs.

In a large mixing bowl, add Kodiak Cakes, protein powder, cinnamon, and salt. Briefly mix with a spatula or whisk.

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.

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.

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.

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.

Repeat until your batter is gone, spraying the pan between each set of pancakes.

Top with your favorite pancake toppings (except peanut butter, they aren’t good with peanut butter!). I like coconut flakes and maple syrup.

Store in a sealed container in the fridge for up to 4 days.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Drain Canned Pineapple Thoroughly 🍍
Drain canned pineapple chunks well and pat dry with paper towels before blending to prevent excess moisture that will make pancakes soggy instead of fluffy.
Blend Fruit Just Right ⚡
Pulse fresh pineapple and mango until slightly chunky rather than completely smooth—this retains moisture control while adding lovely texture bursts throughout the pancakes.
Let Batter Rest 5 Minutes ⏱️
After mixing, let the batter sit for 5 minutes before cooking to allow the Kodiak mix to fully hydrate, resulting in fluffier, more tender pancakes with better rise.
Toast Coconut Separately 🥥
Lightly toast the dried coconut flakes in a dry skillet for 2-3 minutes before topping to intensify flavor and add satisfying crunch that won't get soggy from syrup.
Use Pineapple Juice in Batter 🥤
Replace some of the almond milk with fresh pineapple juice to deepen tropical flavor and add natural enzymes that further enhance pancake tenderness and moisture.