Copycat Kodiak Cakes Flapjack and Waffle Recipe

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A base pancake and waffle mix using whole grains, that rivals my favorite store-bought mix, Kodiak Cakes!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 112

Author Kim

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

*Use whole wheat pastry flour for best results, but other flours such as whole wheat and spelt flour can also be used. Of course, all-purpose flour will also work well.
**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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