There’s just something about a fluffy pancake mixed with the tart, sweet goodness of antioxidant packed cherries and berries. It’s both satisfying and refreshing, and even better, this protein mug pancake has 27 grams of protein to keep you full all morning.
As you’d expect from a pancake in a mug recipe, it’s super easy to make. You’ll only need five ingredients and about five minutes before you’re chowing down.
How to Make a High Protein Mug Pancake
This recipe has a short ingredient list, so I’ll just briefly touch on each and attempt to answer any potential questions about modifications in advance.
I used PEScience Whey and Casein Protein Blend for this cherry berry mug pancake, but I typically use Dymatize 100% Whey in my recipes. I strongly recommend both.
Feel free to use any protein powder you’d like, though different types of protein may cook a bit differently. If you’re using a plant-based protein powder, for example, you may need to add a bit more Greek yogurt or syrup to hydrate the batter.
Kodiak Cakes Pancake Mix
As the primary ingredient, I would advise you not tinker with too much. If you wanted to use a comparable protein pancakes mix, I think it should work but haven’t tested any others. Similar to protein powder, you may need to modify liquid ingredients for a thinner/thicker batter.
Walden Farms Pancake Syrup
If you’re unfamiliar with this syrup, it’s a zero calorie sticky sweetener I like to use in recipes and for topping pancakes of course. It’s good stuff. If you have trouble finding it or wanted to use another sugar free syrup or even real syrup, they should swap one for one.
Cherries and Berries
I used a Market Pantry blend of cherries and berries from Target, but you can use any frozen berry combo. Though if you’re using a larger berry like strawberries, you may want to cut them into smaller pieces.
The macros for the amount used in this mug pancake are: 35 calories, 0.5 grams of protein, 8.5 grams of carbs, and 0 grams of fat
Okay, that’s all ya need to know. If you make this cherry berry protein mug pancake or any recipe from this blog, I’d love to see them on Instagram @mugsformuscles.
- 1/4 C (28g) Kodiak Cakes Pancake Mix, buttermilk
- 1/2 scoop (16g) PEScience Vanilla Protein Powder
- 3/8 C (85g) Fat Free Greek Yogurt, plain or vanilla
- 1/4 C (60mL) Walden Farms Pancake Syrup, or sugar free pancake syrup
- 1/2 C (70g) Frozen Cherries and Berries Mix, or any frozen berries
- Mix the pancake mix and protein powder in a mug or bowl before adding the Greek yogurt and pancake syrup. Stir well.
- Once everything is evenly mixed, gently fold the frozen berries into the batter.
- Microwave for 3:30-4:00 or until the center is almost cooked through. (Careful not to overcook.)
- Top with additional berries, fat free whipped topping, and pancake syrup if you'd like.
Serving Size1 mug pancake
Amount Per Serving Calories 257Total Fat 5gUnsaturated Fat 0gCarbohydrates 28gProtein 27g
More Healthy Breakfast Recipes You Might Like
Since you’re already using Kodiak Cakes for this recipe, you should try my pumpkin spice protein pancake bowl next.
And if you need something a bit more savory, my low carb loaded omelet mug biscuit has 18 grams of protein and only 247 calories.