Tips for Making the Best Whole Grain Pancakes & My Copycat Kodiak Cakes Flapjack and Waffle Recipe
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Pancakes are one of my favorite foods and I absolutely love Kodiak Cakes brand pancake/waffle mix. Kodiak Cakes Flapjack and Waffle Mix is made with 100% whole grain flour and oat flour with a few other ingredients like baking powder and salt.
Most light and fluffy pancake recipes include white flour, buttermilk and the process of whisking egg whites. It is very difficult to create pancakes with a texture that is not too dense using whole grains. But if Kodiak Cakes can do it, so can I- after many trials, that’s exactly what I did!
After experimenting with a variety of ingredients, working to make these pancakes perfect, I’m sharing the recipe that cooked up the best. I’m also including options for tweaking the recipe based on your dietary preferences and needs. I will also be providing handy tips and tricks for mixing up and cooking the very best damn whole grain pancakes and waffles you’ve ever tasted.
Below you’ll find the base instant pancake mix- this is a large batch designed for storing. Like Kodiak Cakes mix, this instant pancake mix will work well just by adding water. Start with 1 cup instant pancake mix to 3/4 cup water or other liquid. If you feel additional liquid is needed, add 1-2 tablespoons at a time. I have also included my favorite way to whip up this instant pancake mix for the most perfect whole grain pancake. And last, I included another great way to make whole grain pancakes with higher protein and lower calories.
Copycat Kodiak Cakes Flapjack and Waffle Recipe
Ingredients
Instant pancake mix for storing:
- 2 cups whole wheat pastry flour*
- 2 cups oat flour**
- 6 tablespoons baking powder
- 2 teaspoons salt
- 4 tablespoons sugar***
Pancakes:
- 1/2 cup pancake mix, see above
- 1 teaspoon cinnamon
- 1 small egg
- 1/2 cup almond milk
- 1/2 tablespoon extra virgin olive oil
Another great variation with fewer calories:
- 1/2 cup pancake mix
- 1 teaspoon cinnamon
- 1/2 cup liquid egg whites, from a carton
- 1/2 tablespoon extra virgin olive oil****
Instructions
For instant pancake mix for storing:
- Simply combine all ingredients in a large jar or canister and store, covered, for several months.
For my favorite recipe; which works well for pancakes or waffles:
- In a medium bowl, whisk 1/2 cup pancake mix with cinnamon. In a separate smaller bowl, whisk egg with almond milk and olive oil. Pour wet ingredients into bowl with dry ingredients and stir to combine.
- Use 1/4 cup measuring cup to measure a scant 1/4 cup of batter for each pancake. Pour cup of batter onto heated griddle or skillet that has been sprayed with cooking spray. Cook at a medium heat for about 5 minutes and until bubbles on the tops of pancakes have popped. Flip and cook for about 2 minutes more.
- Remove pancakes from heat and serve with butter, nut butter, maple syrup and/or fresh fruit. Enjoy!
Notes
**Oat flour can be bought, but I make my own by pulsing old-fashioned rolled oats in a food processor. To make 2 cups oat flour, measure out about 2 1/4 cups oats and pulse in a food processor until the oats become flour and are ground very fine.
***Sugar is optional, but using provides the best results with regards to taste and texture. I used coconut sugar, but granulated or brown sugar will also work well.
****Adding extra virgin olive oil is completely optional, but I found that adding even just a little bit of oil gave the pancakes a much nicer texture.
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Nutritional information for 1/2 cup instant pancake mix with 1/4 to 1/2 cup of water and no other ingredients. This will make 5-6 pancakes and works well. It’s just not my favorite way to make these pancakes.
Nutritional information for my favorite pancake recipe. This will make 5-6 pancakes and feeds two people.
Nutritional information for 1/2 cup of pancake mix with 1/2 cup of egg whites and 1/2 tablespoon olive oil. This will make 5-6 pancakes and is my 2nd favorite way to make these pancakes.
Tips for making the best darn whole grain pancakes!
- When measuring out flour- spoon sifted flour into measuring cup and level off with knife. This is best practice when baking with any flour.
- After mixing wet and dry ingredients, allow batter to sit for about 10 minutes before transferring to the griddle.
- This is the Bob’s Red Mill Whole Wheat Pastry Flour and Bob’s Red Mill Old Fashioned Rolled Oats I use.
- If you are making multiple batches of pancakes/waffles, you can keep cooked pancakes/waffles warm in your oven heated to 200 degrees F.
- Don’t over mix pancake batter- it will result in tough pancakes, same thing goes for muffins. It’s okay if batter is a bit lumpy.
- Let leftover pancakes cool and then store them in a baggy in the fridge or freezer. When you’re ready to heat, pop them in the toaster or microwave.
- I use the Cuisinart Griddler for making pancakes. It works fabulously and does so much more. My waffle iron is very old, but it is similar to this Oster Belgian waffle maker.
I hope you enjoy these pancakes as much as I do! Feel free to add in any favorites- chocolate chips, nuts and/or blueberries. If you have any questions about the recipes, feel free to shoot me an email at kimscraving@gmail.com.
Be sure to take a look at all of my pancake recipes on the blog! The Clean and Simple Oat Pancakes are my favorite.
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