Cakey Vanilla Oat Flour Kodiak Pancakes

I have never been one of those people who has trouble hitting their protein. While some people struggle to get their protein in, I’m over here like “No, no, 3 servings of whey is probably too much…” and “Can I fit 200 grams of egg whites and 8 oz of chicken in for dinner? No?”  So yeah,  I’m kind of a protein eating machine, and though protein is super important, so are all the other macronutrients!  In light of this, though I would love to be able to eat protein pancakes topped with Greek yogurt, a protein bar, and protein peanut butter at every meal, unfortunately, it just won’t make my body very happy (though my mouth would be!) So this pancake recipe does nNOT contain protein powder, though it does still pack 24g of protein!

These pancakes are made using Kodiak Cakes buttermilk and honey mix, which I bought off of Amazon, but you can also find it in some grocery stores. It’s whole grain with a serving offering 2F 26C (4 fiber, 2 sugar) and 7P.  They also sell a higher protein version called Power Cakes, but again, I’m already a little protein saturated.

For those of you who don’t have my protein problem, and maybe even need a little extra protein, you can substitute a serving of protein powder for the oat flour, and/ or sub 80g egg whites for the egg.  Also, feel free to sub baking powder for the cornstarch, though the cornstarch is what gives it its cakey texture.

Cakey Vanilla Oat Flour Kodiak Pancakes Recipe:

  • 1.5 servings (56g) Kodiak cakes pancake mix
  • 1/2 cup (30g) oat flour
  • 2 TB (14g) coconut flour
  • 1/2 tsp corn starch
  • 1/2 tsp cinnamon (optional)
  • 1 large egg
  • 1 tsp vanilla extract
  • Stevia, to taste
  • ~1/2 cup water (more or less depending on how thick you want your pancakes to be)


  1. Combine pancake mix, oat flour, coconut flour, cornstarch, and cinnamon in a medium mixing bowl. 
  2. Add egg, stevia, and vanilla and combine. 
  3. Add water to make a batter.
  4. Heat skillet over medium heat and spray with nonstick spray. Cook each pancake for about three minutes on each side. The pancakes will start cooking faster when the skillet gets hotter, so be careful! Don’t let them burn!

This recipe made about ten pancakes 2.5 inch in diameter. The macros are 11F 67C 24P I topped my stack with Nuts N More coconut peanut butter, Hershey’s cinnamon chips, EatPastry vegan Snickerdoodle cookie dough, and walden farms zero calorie pancake syrup.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s