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

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Tropical Pineapple Protein Pancakes Recipe

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Ingredients

Warning0 allergens identified

Tropical Pineapple Protein Pancakes Recipe

1 cup canned pineapple chunks

⅔ cup mango chunks

½ cup pineapple juice

juice of 1 lemon

2 eggs

3 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix

1 scoop vanilla protein powder

½ tsp cinnamon

¼ tsp salt

1 cup unsweetened vanilla almond milk

unsweetened dried coconut flakes, banana chips, pineapple, maple syrupoptional toppings

Instructions

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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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Blend Fruit Thoroughly for Moisture 🍍
Puree the pineapple and mango chunks completely before mixing into the batter to distribute moisture evenly and prevent dense pockets, ensuring consistently fluffy pancakes throughout the stack.
Don't Overmix the Batter 🥞
Fold the wet ingredients into the protein pancake mix gently and stop as soon as combined—overmixing develops gluten and creates tough, rubbery pancakes instead of the tender texture you want.
Toast Coconut Flakes Separately ✨
Lightly toast your coconut flakes in a dry skillet for 2-3 minutes before topping to intensify their flavor and add a delightful crunch that contrasts beautifully with the moist pancakes.
Let Batter Rest Before Cooking ⏱️
Allow the batter to sit for 5 minutes after mixing so the protein powder fully hydrates and the Kodiak mix absorbs liquid, resulting in fluffier, more evenly textured pancakes on the griddle.
Use Pineapple Juice in the Batter 🧃
Replace a portion of the almond milk with fresh pineapple juice to deepen the tropical flavor and add natural sweetness, reducing the need for excess maple syrup while keeping pancakes moist and tender.