My mom is the pancake queen – literally. She makes a huge batch of pancakes at least one weekend a month. During the summer, it seems like it’s every weekend! Apple, chocolate chip, peach, blueberry – she’s made them all! What’s crazy is that out of all the times she’s made them, I’ve never watched! They were just magically there on the kitchen counter when I woke up on a Sunday mornings because she’s the best mom ever!
So I’ve been trying out different pancake mixes, trying to make some as yummy as hers and I’ve found an AMAZING pancake mix! Kodiak Cakes are made with 100% whole grain, which is perfect for me as I am on the Advocare 24-day challenge right now! I need to watch my sugar, carbs, and all the other good stuff! What’s so great about this pancake mix is that the flavor is SO good, you barely need any syrup, if at all!
While I was able to find a super awesome pancake mix, I am still very much riding the struggle bus when it comes to cooking them. My first 3 never turn out. Everything sticks to my pan. They are far from circular – much more blob-like. I’ve basically been cooking up mounds of batter with fruit thrown in. The good thing is they still taste INCREDIBLE.
I added in flax seed to the pancake mix. Why? It adds great texture, plus it’s good for you! It’s rich in Omega 3 Essential Fatty Acids, which are “good fats.” It can help maintain healthy cholesterol and blood sugar levels. Flax seed is also high in fiber! Woot woot!
Here’s how I made these pancakes!
Prep Time: 15 minutes | Cook time: 2 pancakes per pan for about 5 minutes
What you’ll need:
• non-stick pan or griddle
• butter to grease the pan
• 1 box of Kodiak Cakes Frontier Flapjack and Waffle Mix. This time I used the Whole Wheat, Oat & Honey flavor. Sometimes this brand is on Cartwheel 🙂
• fresh or frozen strawberries
• fresh or frozen blueberries
• dash of cinnamon
• sliced almonds
• 1/4 – 1/2 cup of milled flax seed. I used Carrington Farms Organic Milled Flax Seed.
1. Follow the directions on the Kodiak Cakes Frontier Flapjack Box!
2. As you’re mixing up the mix with water, add in your desired amount of strawberries and blueberries. It’s okay if they are the frozen. They thaw pretty quickly.
3. Stir in about 1/4 – 1/2 cup of milled flax seed.
4. Stir in about 1/4 – 1/2 cup of sliced almonds.
5. Add a few dashes of cinnamon.
6. Heat some butter in the pan.
7. Depending on the size of your pan, slowly pour batter into the pan to start cooking the however many pancakes will fit! Mine is only about 2 in a standard pan. My mom however – the pancake queen – has a fancy griddle and cranks out like 8 at a time.
8. Over medium heat, I usually cook each side for about 2.5 minutes or until golden brown.
9. Finish with a little bit of syrup or powdered sugar if you wish! I actually didn’t use any this time!
These are super good reheated! I like to make a huge batch and have them for a few days. Enjoy!