Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix

Flapjack Mix Buttermilk

Ingredients: 100% Whole Grain Wheat Flour, 100% Whole Grain Oat Flour, Wheat Protein Isolate, Whey Protein Concentrate, Brown Sugar, Milk Protein Concentrate, Buttermilk, Leavening (Monocalcium Phosphate, Baking Soda), Sea Salt.

FLAPJACK AND WAFFLE INSTRUCTIONS FLAPJACKS 1 CUP KODIAK CAKES MIX 3/4 CUP WATER* STIR UNTIL THE BATTER IS COMBINED (DO NOT OVERBEAT). POUR 1/4 CUP OF BATTER ONTO A HEATED AND GREASED PAN OR GRIDDLE. COOK ON MEDIUM-HIGH HEAT, OR 375 F, UNTIL BUBBLES FORM ON THE TOP. FLIP AND CONTINUE TO COOK UNTIL GOLDEN BROWN. WAFFLES 1 CUP KODIAK CAKES MIX 3/4 CUP WATER* 1 TBSP OIL PREPARE JUST LIKE THE FLAPJACKS AND ADD 1 TBSP OF OIL. POUR THE BATTER INTO A HEATED AND GREASED WAFFLE IRON AND COOK ACCORDING TO YOUR WAFFLE IRONS COOKING INSTRUCTIONS. *FOR THICKER FLAPJACKS OR WAFFLES, SIMPLY ADD MORE MIX OR USE LESS WATER, POWER-UP WITH THREE HEARTY PROTEIN OPTIONS 14G JUST ADD WATER 17G REPLACE WATER WITH MILK 20G REPLACE WATER WITH MILK and ADD AN EGG POWER CAKES MUFFINS 2 CUPS KODIAK CAKES MIX 3/4 CUP MILK OF CHOICE 1/2 CUP BROWN SUGAR 1/4 CUP BUTTER, MELTED 2 BAAS, MASHED 1 EGG 1 TSP CINNAMON 1 TSP VANILLA 1/2 CUP FRUIT, NUTS, OR CHOCOLATE PREHEAT OVEN TO 350 F. COMBINE ALL INGREDIENTS IN A MIXING BOWL AND BLEND UNTIL SMOOTH. FILL GREASED MUFFIN CUPS 3/4 FULL. BAKE AT 350 F FOR 16-18 MINUTES OR UNTIL TOPS ARE GOLDEN. FOR BLUEBERRY YOGURT MUFFINS, SUBSTITUTE 1/2 CUP GREEK YOGURT FOR THE BAAS AND ADD 1/2 CUP FRESH OR FROZEN BLUEBERRIES. MAKES 12 MUFFINS.