Ingredients

1 cup kodiak cake
1/8 teaspoon himalayan pink salt
1 cup unsweetened vanilla almond milk
2/3 cup egg white
1 teaspoon pumpkin pie spice
1/3 cup Splenda sugar substitute
3 tablespoons kirkland signature organic coconut oil
BlueCake Dutch Babies are a twist on the classic Dutch baby recipe. These pancakes are infused with blueberries, pumpkin spice, and sweetened with Splenda, making them the perfect morning indulgence. Thanks to the Kodiak Cake used as the base of the recipe, this breakfast item packs a protein-rich punch to kickstart your day. Enjoy this dish with a cup of coffee or tea for the ultimate morning treat.

Instructions

1.Preheat oven to 425°F (218°C).
2.In a mixing bowl, whisk together Kodiak Cake, pumpkin pie spice, Splenda, and salt.
3.Add almond milk and egg whites to the Kodiak Cake mixture and stir until smooth.
4.Melt coconut oil in a large oven-safe skillet over medium heat.
5.Once the oil is melted, pour the batter into the skillet.
6.Set the skillet in the preheated oven for 15 to 20 minutes until the edges are golden brown and puffed up.
7.Carefully remove the skillet from the oven and sprinkle blueberries on top of the Dutch baby.
8.Serve and enjoy!

PROS

This blueberry-infused Dutch baby is a quick and easy breakfast item that can be prepared in under 30 minutes.

The delicious Kodiak Cake mix adds protein and fiber to this dessert-inspired breakfast item.

CONS

The use of sugar substitute and an oil substitute in this recipe may alter the taste slightly.

This Dutch baby is quick to make and may require some trial and error to get it right.

HEALTH & BENEFITS

Kodiak Cake is made from whole grains and packs a protein punch, making it a healthy breakfast option for those looking to add some extra nutrients to their diet.
Blueberries are rich in antioxidants and promote healthy digestion.

Leave a Reply

Your email address will not be published.