I just want to say YES and a HECK, YES to these.
Okay, hold on….these are not gluten-free or vegan for you folks in either or both of those camps, BUT, I’ve got a few ideas for you at the end so do not be dismayed!
In my early days of shopping for the Shelter at Home preparation (what seems like eons ago now), I purchased a box of the Peanut Butter Kodiak Power Cakes Flapjack Mix knowing that I would have some Tinker Time in the kitchen.
The recipe base.
…and the day of tinkering arrived recently, along with a loud pancakes-get-in-my-belly-brain giving a call. I’ll cut to the chase (bear chase? get it — Kodiak cakes?!) with the recipe. Is it just me or do you guys get slightly annoyed with the recipe websites where you have to scroll for hours to get to the good stuff?
But I digress…hopefully you had a giggle…
Ingredients:
Recipe Yield = 12 flapjacks (about 3” in diameter)
1 medium banana (ripe)
1 large egg (*see note below for the non-egg version)
1/2 cup 2% greek unflavored yogurt (I used Fage, but you can swap in your preferred yogurt)
4 oz (120 ml) milk of choice (I used Silk unsweetened coconut)
1 tsp pure vanilla extract
1 cup of the Peanut Butter Kodiak Power Cake mix (~105 grams by weight; *see note below for vegan option)
1 Tbsp white chia seeds (you can use black chia seeds instead!)
~30 grams of protein from a quality protein powder (I used a mix of Tera’s unflavored and vanilla whey, but use your protein powder of choice)
1/2 tsp ground cinnamon
Preparation Steps:
In a large mixing bowl, mash the banana with a fork.
Add the egg, yogurt, milk, and vanilla extract. Stir well to combine all wet ingredients.
Stir in the remaining dry ingredients. Depending on the type of protein powder you incorporate, you may need to add more milk. If you are an experienced flapjack maker, then you have a “feel” for what the batter consistency should be. If you are a newbie to flapjack making, then think of a consistency that is not super runny and thin, yet not sludge-like. After you go through the process a time or two, you’ll have the hang of it! Practice makes better, yo.
Get the griddle pan going on medium to medium-high heat. You can opt to lightly oil the pan with coconut oil or olive oil, or an oil spray of choice.
I used a 1/4 cup to ladle out the batter onto the griddle pan, but did not fill it all of the way (maybe 80% full). Don’t let the numbers bury you.
Carefully flip the flapjacks with a spatula once you see the edges firming up and some bubbles starting to form. Let cook another few minutes and then remove from pan when browned and firm.
Chow it down or store in the freezer for later nibbling (put them in the toaster, microwave, or in a skillet to reheat). Top with nut/seed butter of choice, yogurt/berries, or make a sandwich with these. Get creative, as per usual.
Hello, Lovelies…
Basic nutritional information (per flapjack, assuming a yield of 12):
~80 calories
8.5 grams carbohydrate (1.5 grams fiber)
7 grams protein
2 grams fat
1:1 ratio of carbohydrate to protein
For gluten-free, check out the Kodiak Oat mix to use instead and add your own peanut flour.
For vegan, you can check out the Kodiak Plant-Based mix, use a chia or flax egg, non-dairy yogurt, milk, and protein powder. Add in your own peanut flour. I have on my list to make this if you aren’t feeling experimental enough on your own.
If you need both vegan and gluten-free, then we start over since the Kodiak GF Oat mix is not vegan. It’s doable though - I just need some more tinker time in the kitchen!
The flavor of these are not too peanutty or banana-y (unless you add peanut butter and banana on top!). They are moist due to the banana and yogurt ingredients, but not wimpy in flop factor. #winning
I’m proud of this recipe for its protein content and ratio of carb to protein (okay, also the texture and flavor are great!). Most pancake mixes and recipes are weak in their sticking power. If you know anything about me, you know that I’m all about the OOMPH factor in our foods. In fact, if you want to find some other flapjack recipes on this site, you can search for “flapjack” and you’ll see some other creations to play with.
Let me know if you try this recipe (follow me on Instagram @nutritionmechanic and tag me, please!). I’d be thrilled to get a glimpse of your flapjacks!
Wishing you well,
Dina