Kodiak Cakes Power Cakes Blueberry Flapjack and Waffle Mix delivers a delicious, tart flavor. Made with 14 grams of protein per serving and made with no artificial preservatives. This breakfast mix is easy to serve up. Add water or milk, stir, and cook! No need to add protein powder, blueberries, or whole grains: this box of Kodiak Cakes Power Cakes Blueberry Flapjack and Waffle Mix has it all. Ingredients: 100% Whole Grain Wheat Flour, 100% Whole Grain Oat Flour, Cane Sugar, Wheat Protein Isolate, Whey Protein Concentrate, Milk Protein Concentrate, Buttermilk, Blueberries, Leavening (Monocalcium Phosphate, Baking Soda), Sea Salt, Natural Flavor. Directions: Flapjack & Waffle Instructions: Flapjacks: 1 cup Kodiak mix. 3/4 cup water (For thicker flapjacks or waffles, simply add more mix or use less 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 degrees F, until bubbles form on the top. Flip and continue to cook until golden brown. Waffles: 1 cup Kodiak mix. 3/4 cup water (For thicker flapjacks or waffles, simply add more mix or use less 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 iron’s cooking instructions. Power-up with three hearty protein options! 14 g just add water. 17 g replace water with milk. 20 g replace water with milk & add an egg. Blueberry Scones 1-3/4 cup kodiak mix 1/4 cup sugar 1/2 cup butter cold. 1 Egg 1/4 cup milk of choice. Preheat oven to 375 degrees F. Combine Kodiak mix and sugar in a large bowl. Cut the cold butter into cubes and work into the flour by hand until crumbly. Gently stir in the egg and milk. On a floured surface, divide the dough in half and form into two 3/4 inchs thick circles. Use a floured knife to cut each circle into 8 triangular scones and transfer a total of 16 scones to a parchment-lined baking sheet. Brush the top of each scone with additional milk and dust with sugar. Bake for 10-12 minutes, or until lightly golden. Makes 16 scones. Mixed Berry coffee cake: Streusel: 1/2 cup kodiak mix 1/2 cup brown sugar. 1 tsp ground cinnamon 1/4 cup butter, cold. Cake: 1/2 cup butter, softened 1/2 cup brown sugar. 2 Eggs 3/4 cup sour cream. 2 Tbsp lemon zest 1 tsp vanilla extract 1-1/2 cups kodiak mix 1 cup frozen mixed berries Preheat oven to 350 degrees F. Make the streusel by combining Kodiak mix, brown sugar, and cinnamon together. Cut the cold butter into cubes and work into the mixture by hand until crumbly. Store the streusel in the fridge while preparing the cake batter. Use an electric mixer to cream the butter and sugar until smooth. Mix in eggs one at a time. Add the sour cream, lemon zest, and vanilla. Stir in the Kodiak mix until fully incorporated. Gently fold in frozen mixed berries. Transfer the batter to a greased 9 inchs x 9 inchs pan and top with chilled streusel.
