Your favorite pancake mix can be used for breakfast, lunch, dinner, or dessert.

It’s confession time. I’ve developed a deep love for Kodiak Cakes. I think about them, stock up on them, and talk about them all too often. I’m obsessed, to say the least. First, I love that they’re healthy and made with whole grains. Plus, the protein mix has added protein, making it perfect for a quick breakfast that’ll keep me full. Second, I love that they’re easy to make. Healthy pancakes no longer take three bowls, a list of ingredients, and a full dishwasher. Lastly, they taste absolutely delicious. They’re hearty, a little sweet, and have that whole-grain taste I love!

Because they’re so convenient, I’ve used them for breakfast, lunch, dinner, and dessert. So grab a box, one bowl, and let’s get cooking!


Almond Poppyseed Protein Pancakes
Makes 2 servings
Serving size: 3 pancakes (about 4 inches wide)


  • 1 ¼ cups Kodiak protein pancake mix
  • 1 cup water
  • ¼ teaspoon almond extract
  • 1 teaspoon poppy seeds

Combine pancake mix and water. Stir in almond extract and poppy seeds until well combined. Pour about ¼ cup batter onto preheated, lightly greased griddle. Once bubbles start to pop on the top, flip the pancakes and cook until golden brown on each side. Enjoy!

Nutrition Info
Per serving: 130 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 250mg sodium, 19g carbohydrate (3g dietary fiber, 2g sugar), 9g protein



Sunnyside Waffle Sandwich
Makes 4 sandwiches
Serving size: 1 sandwich


  • 2 ½ cups Kodiak protein pancake mix
  • 1 ¾ cups water
  • 2 large avocados
  • ¼ teaspoon salt
  • ½ lemon, juiced
  • 2 cups spinach
  • 2 tomatoes
  • 4 sunnyside eggs

Combine pancake mix and water. In a preheated waffle iron, pour about ⅓ cup batter and cook until golden brown and slightly crispy. Set aside. In a small bowl, mash avocados with salt and lemon juice, then spread over waffles and top with spinach, tomatoes, and eggs. Place another waffle on top to form a sandwich and you’re good to go! It’s best if the yolk is soft and can act like a dressing.

Nutrition Info
Per serving: 440 calories (160 from fat), 18g total fat, 3g saturated fat, 215mg cholesterol, 730mg sodium, 49g carbohydrate (12g dietary fiber, 6g sugar), 26g protein


Chicken Bruschetta Savory Waffle
Makes 4 waffles
Serving size: 1 waffle


  • 2 cups Kodiak protein pancake mix
  • 1 ½ cups water
  • 1 teaspoon olive oil
  • 1 pound chicken breasts, diced
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons powdered garlic
  • 3 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 4 ounces mozzarella pearls
  • 10 basil leaves, finely cut (more or less to preference)
  • 2 tablespoons balsamic vinegar

Combine pancake mix and water. In a preheated waffle iron, pour about ½ cup batter and cook until golden brown and crispy. Set aside. Then, heat olive oil in a medium saute pan. Cook chicken with balsamic vinegar, salt, pepper, and powdered garlic until chicken is browned, which will take about 5 minutes. In a large bowl, mix tomatoes, avocado, mozzarella, basil, and balsamic vinegar. Top waffle with 4 ounces warm chicken and ¼ of the bruschetta mixture.

Nutrition Info
Per serving: 510 calories (160 from fat), 18g total fat, 6g saturated fat, 105mg cholesterol, 830mg sodium, 40g carbohydrate (9g dietary fiber, 8g sugar), 47g protein


Raspberry Upside Down Cake
Makes one 9-inch round cake
Serving size: 1/12 cake


  • ¼ cup butter
  • ¼ cup sugar
  • 2 cups raspberries
  • 1 ½ cups Kodiak protein pancake mix
  • ½ cup sugar
  • ½ cup water
  • 2 tablespoons canola oil
  • 1 egg
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract

Preheat oven to 350ºF. In a 9-inch round cake pan, melt the butter in the oven while it heats. Once the butter is melted, remove the pan from the oven, sprinkle sugar evenly over top, and spread the raspberries across the pan. Then, mix pancake mix, sugar, water, oil, egg, vanilla, and almond extract until a soft dough forms. Spread the dough over the raspberries and bake for 30 minutes until cake is golden brown and cooked through. Let it cool for 5 minutes. Place a large plate over the top and quickly flip the pan over so the plate is on the bottom. Slowly remove the pan. Top with whipped cream if desired and enjoy!

Nutrition Info
Per serving: 130 calories (60 from fat), 7g total fat, 2.5g saturated fat, 30mg cholesterol, 105mg sodium, 13g carbohydrate (3g dietary fiber, 5g sugar), 4g protein