Ingredients:

  • 2 cups (212g) Kodiak Cakes Power Cakes Flapjack & Waffle Mix
  • 1 tsp (4g) Baking powder
  • 1/2 tsp (1g) Ground cinnamon
  • 1/4 tsp (1.5g) Fine sea salt
  • 1 cup (245g) Plain non-fat Greek yogurt
  • 2 Large eggs, room temperature
  • 1/2 cup (120ml) Unsweetened almond milk
  • 1/3 cup (80ml) Pure maple syrup
  • 1/4 cup (60ml) Melted coconut oil
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. Preheat your oven to 425°F (218°C). In a large bowl, whisk together the eggs, Greek yogurt, milk, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and pale.
  2. Add the Kodiak mix, extra baking powder, cinnamon, and salt to the wet ingredients. Use a spatula to fold the ingredients together until just combined. Do not over-mix; small lumps are acceptable.
  3. Let the batter sit for 5 minutes to allow the whole grains to hydrate. If adding optional fruit like blueberries, gently fold them in after the rest.
  4. Scoop the batter into a prepared 12-cup muffin tin, filling each cup nearly to the top.
  5. Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 12–15 minutes until the tops are golden brown and spring back when touched.