Tropical Pineapple Protein Pancakes Recipe

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.