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Preheat oven to 375F. Coat a 9 x 13-inch baking pan with non-stick cooking spray; set aside. In a large mixing bowl, whisk Kodiak Cakes Flapjack & Waffle Mix, brown sugar, and baking powder. Add eggs, melted coconut oil, Greek yogurt, and milk to dry ingredients; mix until just combined.

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Preheat oven to 350 degrees F. Spray a large baking sheet (12x17) with nonstick spray. In a bowl, whisk together pancake mix and milk until combined. Pour pancake batter into baking tray and spread evenly. Bake at 350 degrees for about 15-20 minutes, or until set and cooked through!

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Cook the pancakes. Heat your skillet over medium heat, then melt the butter. Turn the pan as needed to spread the melted butter over the bottom and sides of the pan. Finally, cook the pancakes. Each one will use about 1/4 cup of batter. Pour the batter into the hot buttered skillet and cook it for 2-3 minutes.

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How to make Kodiak cakes banana pancakes. Start with mashing a banana. Use one large banana or two small ones. Mash it with a fork until it makes a chunky paste. Add eggs and mix them all together. Add Kodiak mix and some water. For extra protein you can add milk instead of water.

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Add Kodiak cakes, protein powder (if using), stevia drops (if using), and water to a mug and stir until well incorporated. Microwave for 1-2 minutes or until the top springs back slightly. ½ cup Kodiak Cakes pancake mix, ½ cup water, 1 scoop vanilla protein powder, 3 drops stevia drops. Top with desired toppings and allow to cool for 5.

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Combine the Kodiak mix, milk, egg yolks and vanilla in a medium sized bowl. Stir until combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the Kodiak mixture. Cook the batter on a skillet at medium heat for a couple minutes on each side. I measure each pancake with a 1/4 cup measuring cup.

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Blueberry Scones. Tarty, hearty, and a fan-favorite at any party. This back-of-the-box Blueberry Scone recipe is so easy to make yet packs a powerful punch as a side dish or stand-alone treat. The golden-brown edges, sweet blueberries bites, and topped with smooth vanilla icing satiates any time of day. Discover this recipe by following the.

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In a medium bowl, combine Kodiak mix, milk, egg, banana, cinnamon and cardamom. Use a whisk to mix everything together until combined. A note about the milk. Start with 3/4 cup and if you want the batter thinner, add another 1/4 milk. The thinner the batter the lighter the pancakes will be. Heat a griddle over medium heat, and melt butter.

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Preheat oven to 425 degrees. Combine Kodiak Cakes mix, milk, and eggs in a bowl and mix until smooth. Spray a half baking sheet pan with non-stick spray then line with parchment paper (optional). Pour batter into sheet pan, spreading with a rubber spatula, if necessary. Drop blueberries into batter.

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Add the Kodiak Cakes Power Cakes Mix to a large bowl and set aside. In a separate mixing bowl, add the mashed bananas, milk, egg, maple syrup, cinnamon and tsp vanilla; stir to combine. Add the wet ingredients into the pancake mix. Stir everything together until just combined. Add chocolate chips.

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Instructions. Place a griddle or non-stick pan on medium heat and let it warm up while you prepare the batter. In a mixing bowl, peel and mash the ripe banana until smooth. To the mashed banana, add the milk, egg, honey (if using), and vanilla extract. Whisk everything together until well combined.

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Instructions. Preheat the oven to 425 degrees Fahrenheit. In a blender, add the Kodiak Power Cakes mix (or regular flour), almond milk, eggs, vanilla, and salt. Blend for 20 seconds until smooth. Place the butter in the bottom of a 9x13-inch baking dish.

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Directions. Stir Kodiak Cakes mix, coconut milk, turmeric, cinnamon, ginger, and black pepper together until combined. Pour 1/4 cup of batter onto a heated and greased pan or griddle. Cook on medium-high heat or 375 degrees F until bubbles form on the top. Flip and continue to cook until golden. Top with fresh blueberries and maple syrup or honey.

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First things first, let's tackle the temperature. You might think cranking up your griddle to the max will give your pancakes that golden glow faster, but patience, my friends, is the secret ingredient here. Aim for a moderate heat - around 375°F (190°C) - to ensure your pancakes cook evenly without burning.

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Heat a nonstick griddle or frying pan over medium-high heat. Grease the pan with non-stick spray or a small part of butter to keep the pancakes from sticking. Using a ladle, pour small circles of batter in the pan. Cook for a few minutes, until bubbles from on top of the pancakes. Flip the pancakes and cook until firm.

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Pour into the center of the circle to make it symmetrical. Cook for about 2 minutes until bubbles start to form on top. The edges should be golden brown, and you should be able to slide a spatula underneath easily. Flip the pancake and cook for another 1-2 minutes until cooked through and golden brown on both sides.