Simple, Healthy, Whole Grain Frontier Flapjacks by Kodiak Cakes

Goodlifer: Kodiak Cakes

Are you as crazy about pancakes as I am? I love them for a relaxed weekend breakfast, of course, but they’re equally good for lunch… and dinner. White flour pancakes are just fine, but I’m serious about getting in my whole grains every day (I hope you are, too). I know we’re all strapped for time these days, and not everyone keeps the necessary ingredients around the house, but mixes are SO full of junk ingredients… with a couple of delightful exceptions.

One of those is Kodiak Cakes Whole Wheat Oat & Honey, a whole grain pancake (or, as they call it, “flapjack”) and waffle mix. I am never without a box of this mix in my place — one of very few mixes allowed in! A short ingredient list (the first two ingredients are whole grain wheat flour and whole grain oat flour) with no preservatives is always a promising start, and that’s just what you’ll find here.

Based on an old family recipe, Kodiak Cakes Frontier Flapjack and Waffle Mix is made with 100% whole grains, honey, and egg-whites. It has no added sugar, fat, or cholesterol. Just add water.

Based on an old family recipe, Kodiak Cakes Frontier Flapjack and Waffle Mix is made with 100% whole grains, honey, and egg-whites. It has no added sugar, fat, or cholesterol. Just add water.

These pancakes are also supremely easy to make. Just add water, and within seconds your batter is ready for a hot griddle. Kodiak Cakes do have a heartier taste than white flour pancakes, but it’s not the kind of heavy whole grain presence that hits you over the head. The mix is low in fat, and it’s manufactured in a nut-free facility.

Kodiak Cakes mix makes healthy, hearty waffles that are still light and fluffy.

Kodiak Cakes mix makes healthy, hearty waffles that are still light and fluffy.

I find these pancakes equally good with sweet and savory ingredients. Of course, they’re terrific with maple syrup (the real McCoy, if you please!), but they’re also a wonderful basis for an egg sandwich (a fried or poached egg sandwiched between two pancakes, with ketchup, salsa, or preserves). Because of the whole grains, these pancakes contain some fiber, a nice bonus. If your clan absolutely, positively refuses anything whole grain, the Buttermilk & Honey Flapjack & Waffle Mix produced by the same folks can come to your rescue.

Kodiak Cakes flapjacks (aka pancakes). Image via Serious Eats.

Kodiak Cakes flapjacks (aka pancakes). Image via Serious Eats.

Why not try them with fresh fruit on top? You can't go wrong with organic bananas and blueberries.

Why not try them with fresh fruit on top? You can’t go wrong with organic bananas and blueberries.

Lest you think that Kodiak Cakes is a two-trick pony, I hasten to add that they offer other products. There are whole wheat Big Bear Brownies (made with crystallized cane juice and cane-juice-sweetened chocolate chips), Bear Country Cookies (described as “oatmeal dark chocolate”, though they’re really oatmeal dark chocolate chip), and syrups (Marionberry, Mountainberry, and Raspberry; all are sweetened with organic crystallized cane juice and contain no corn syrup or artificial colors).

Kodiak Cakes Big Bear Brownies. Image via Have Cake, Will Travel.

Kodiak Cakes Big Bear Brownies. Image via Have Cake, Will Travel.

Kodiak Cakes Bear Country Cookies. Image via FlavorSings.

Kodiak Cakes Bear Country Cookies. Image via FlavorSings.

You can even order fresh cookies from their retail store in Salt Lake City. Alas, I have tasted none of these, but if these products are anywhere near as good as that Whole Wheat, Oat & Honey Mix, you’re in for a treat. Online shopping is as convenient as, well, making up the flapjack mix.

Kodiak cakes made with banana, flax, coconut and a sprinkle of sea salt. Via Katheats.com.

Kodiak cakes made with banana, flax, coconut and a sprinkle of sea salt. Via Katheats.com.

kodiakcakes.com

top photo via Everyday Oats

About author
Stephanie Zonis was born with a spoon in her mouth — a tasting spoon, that is. She began cooking (especially baking) at a very early age, and for a short time even ran a highly illegal baking business from her long-suffering parents’ house when she was in high school. After acquiring a Master’s Degree in Foods, she eventually discovered the Internet in 1997. She’s been writing about food and developing recipes, especially where chocolate is involved, ever since. During those few moments when she’s not cooking or writing or thinking about food, Stephanie enjoys reading, walking, political discussions, and volunteering at a local no-kill cat sanctuary. She has been a member of a medieval re-creation group for longer than she’ll admit and loves absurdist humor.
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