Kodiak Cake Mixes are extremely popular mixes that I see many 20-30 year old’s using for a high protein pancake/waffle mix versus the typical refined flour/overly processed mixes on shelf. I personally love their products as they have several different product offerings that are all relatively high in protein with modest amounts of fiber (a dietitian’s dream come true!!). Some of their products being oatmeal, muffins, granola bars, etc. Check out their website I linked above for more offerings.
Although I am not much of a pancake/waffle eater, I have always enjoyed having a slide of banana bread or muffin in the AM when I wanted a snack. Using Kodiak Cakes mixes, I was able to make a super moist, delicious, and wholesome morning/afternoon snack for myself. These recipes provide ~150 calories, ~20g of carbs and ~10g of protein each (4 servings for each loaf).
Banana Kodiak Cake Bread Recipe:
- 3 servings of Kodiak Buttermilk Power Cakes (can use other flavors in the “Power Cakes” line, however this is what I have on hand in my pantry)
- 1 extremely ripe banana, sliced
- 1 egg white
- 1-2 tsp of cinnamon (honestly it’s all up to you. I LOVE cinnamon so I toss that stuff in there like it’s nobody’s business)
- Preheat oven to 350 degrees Fahrenheit.
- Lay down some aluminum foil in an ~9×5 in loaf pan and spray it with some nonstick cooking spray.
- Mix all of the above ingredients into a bowl & slowly add water into the mixture until the consistency is runny yet still thick like a muffin batter (overmixing is not ideal, so it’s better to play it on the thiccc side).
- Once mixed all together, pour into the sprayed loaf pan & set it into the oven on the middle rack for about 15-20 minutes. Once the top is golden brown & the center poked isn’t gooey, you’re good to take it out of the oven.
Not a fan of banana? Check out the recipe for blueberries below. The same directions above apply!
Blueberry Kodiak Cake Bread Recipe:
- 3 servings of Kodiak Buttermilk Power Cakes (same note as above applies here too)
- 1/2 to 1 cup of frozen blueberries (again, all to your liking! can also toss in frozen raspberries if those are handy)
- 1 egg white
- 1/2 cup of stevia (or sweetener/sugar of choice–again this is what I had on hand. If you’re going to use another source be sure you convert it correctly as not all sweetener will be converted to 1/2 cup)
Note: because blueberries do not provide the same rising/leavening properties as bananas, this recipe will be a bit more dense compared to the fluffier banana recipe above.
Enjoy!
xoxo tabitha
The Daley Dish 