Whole Grain Protein Pancake Mix (Copycat Kodiak Pancake Mix)

homemade protein pancake mix with syrup and butter on a white plate.

5 from 2 votes

Whole Grain Protein Pancake Mix (Copycat Kodiak Pancake Mix)

This healthy, whole grain protein pancake mix recipe is absolutely delicious! It rivals the storebought Kodiak Mix but gives you the flexibility to control ingredients at home.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 225kcal

Author: Holly Lee

Cost: $5

Equipment

Mixing Bowl
Whisk
blender or mill if using whole wheat berries and whole oats--otherwise, use premilled flours
electric griddle or skillet for cooking

Ingredients

130 grams whole wheat flour I use freshly milled hard white, see notes for other options. Or use 1 cup pre-milled flour
52 grams oats ground or blended into flour (about 1/2 cup flour)
32 grams milk protein concentrate 1 scoop
2 tablespoons buttermilk powder
2 tablespoons coconut sugar or cane sugar
1 tablespoon baking powder
1/4 teaspoon salt

For Mixing & Cooking

2 cups water (or 1/2 cup per serving if not making all of the mix at once)

Instructions

Mill the wheat and oats (or use a blender) into flour. You can also use pre-milled storebough flours.
130 grams whole wheat flour, 52 grams oats
Add your wheat & oat flours to a mixing bowl with the rest of the ingredients (except water) and whisk together.
32 grams milk protein concentrate, 2 tablespoons buttermilk powder, 2 tablespoons coconut sugar, 1 tablespoon baking powder, 1/4 teaspoon salt
For storage: If using freshly milled flour, store mix in a freezer safe container and pull out as needed. If you plan to use within a few days, the fridge is fine, too. If using bagged flour, you can store in your pantry in an air-tight container for up to a month.
Cooking - Add 1/2 cup mix and 1/2 cup water (or if making the entire batch, use all of the mix and 2 cups water) to a mixing bowl and whisk together. Cook on a greased skillet over medium-low heat until it starts to bubble, then flip and allow the other side to cook for another 1-2 minutes.
2 cups water

Video

Notes

Milk protein is a specific type of protein powder you can buy. It consists of 80% casein and 20% whey. If you do not have milk protein, you can use about 25 grams of casein protein and 7 grams of whey. You can also just use 100% casein. Using 100% whey is possible, but it does make the pancakes more tough.

In my experience, hard wheat (regular whole wheat flour) will give a thicker pancake at the 1/2 cup mix to 1/2 cup water ratio. Soft wheat (like whole wheat pastry flour) will yield a thinner pancake at that ratio. Either flour is fine to use. I love the "nuttiness" of the hard wheat, but soft wheat is a smoother texture more similar to pancakes made with all purpose flour.

For storage: If using freshly milled flour, store mix in a freezer safe container and pull out as needed. If you plan to use within a few days, the fridge is fine, too. If using bagged flour, you can store in your pantry in an air-tight container for up to a month.

Nutrition