10/31/2025
A perfect spooky morning breakfast! We used natural food dye, and divided the batter into 3 colors before mixing together on the sheet pan. GF and high protein- so go crazy with all the fun ways you can mix this up!
High-Protein Gluten-Free Kodiak Cakes Sheet Pan Pancakes
Serves: 6–8
Prep time: 5 minutes
Bake time: 15–18 minutes
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Ingredients:
• 3 cups Kodiak Cakes Gluten-Free Flapjack & Waffle Mix
• 2 cups milk (dairy or unsweetened almond milk)
• 1 cup plain Greek yogurt (adds protein + moisture)
• 3 eggs
• 2 tbsp melted butter or coconut oil
• 2 tbsp maple syrup or honey (optional)
• 1 tsp vanilla extract
• (Optional) 1 scoop vanilla protein powder (whey or plant-based — about 25–30g protein)
• 1 cup toppings — choose from:
• Blueberries
• Chocolate chips
• Sliced bananas
• Diced apples + cinnamon
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Instructions:
1. Preheat oven to 425°F (220°C).
Grease or line a 13x18-inch sheet pan with parchment paper.
2. Mix the wet ingredients:
In a large bowl, whisk together the milk, Greek yogurt, eggs, melted butter, maple syrup, and vanilla until smooth.
3. Add the dry ingredients:
Stir in the Kodiak mix (and protein powder, if using) until just combined — don’t overmix. The batter will be thick and creamy.
4. Pour and spread:
Pour the batter into the sheet pan, spreading evenly to the edges.
5. Top it:
Sprinkle your chosen toppings evenly over the top.
6. Bake:
Bake for 15–18 minutes, until lightly golden and cooked through (a toothpick should come out clean).
7. Cool, slice, and serve!
Cut into squares and serve with a drizzle of syrup, nut butter, or a dollop of Greek yogurt
