Finding good gluten-free products can be challenging. Often, they’re a weird texture, flavorless, and expensive. If you’re trying to cook for a family in which not everyone has a gluten allergy or sensitivity, it can be especially hard to find meals that even the lucky bread-eaters will love. If this sounds like you, don’t worry! Kodiak Cakes now have a gluten-free mix…and it’s delicious. It makes amazing pancakes and waffles, but can also be used to make a variety of dishes including breakfast, lunch, dinner, and dessert. Check out our recipes below that everyone will love…gluten-free or not!
Dark Chocolate Cherry Pancakes
Makes 2 servings
Serving size: 3 pancakes (about 4 inches each)
- 1¼ cups Kodiak Gluten-free Pancake Mix
- 1 cup water
- 2 tablespoons mini chocolate chips
- 1 cup frozen cherries
- ½ cup water
- ½ teaspoon sugar (optional)
- ¼ teaspoon xanthan gum or ½ tablespoon cornstarch
Pancakes: Combine pancake mix, water, and chocolate chips until well-combined. Pour about ¼ cup batter onto preheated, lightly-greased griddle. Once bubbles start to pop on the top, flip pancakes and cook until golden brown on each side. Enjoy!
Syrup: Simmer the cherries and ¼ cup water in a small saucepan until they begin to break down. Combine remaining water, sugar, and the xanthan gum or cornstarch. Stir until there are no clumps. Add to cherries and mix until no clumps form. Use a masher or an immersion blender to eliminate any large chunks. Serve!
Per serving: 220 calories (50 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 150mg sodium, 40g carbohydrate (6g dietary fiber, 18g sugar), 5g protein.
Turkey Avocado Crepes
Makes 4 savory crepes
Serving size: 1 crepe
- ½ cup Kodiak Gluten-free Pancake Mix
- ½ cup skim milk
- 1 egg
- 4 ounces sliced deli-style turkey
- 2 cups spinach
- 1 avocado, sliced
- 2 cups sprouts
- ½ cup shredded part-skim mozzarella cheese
- 2 tomatoes, sliced
Mix pancake mix, milk, and egg until smooth. Pour into a large, nonstick skillet, and move around until a thin layer of the batter covers the entire bottom. Cook until bubbles start to pop, then flip and continue to cook until golden brown on each side. Layer each crepe with 1 ounce turkey, ½ cup spinach, ¼ avocado, 2 cups sprouts, 2 tablespoons mozzarella cheese, and ½ tomato. Wrap and enjoy!
Per serving: 210 calories (90 from fat), 10g total fat, 3g saturated fat, 80mg cholesterol, 560mg sodium, 18g carbohydrate (5g dietary fiber, 4g sugar), 14g protein.
Gluten-free Honey Sriracha Chicken and Waffles
Makes 4 savory waffles
Serving size: 1 waffle
- 2½ cups Kodiak Gluten-free Pancake Mix
- 1 pound chicken breasts, cut into 8 strips
- 1 egg, beaten
- Cooking spray
- 1½ cups water
- ¼ cup honey
- ¼ cup Sriracha (more or less to taste)
Preheat oven to 350°F. Place ½ cup pancake mix (reserve the rest) into a small bowl. Dip each chicken strip into egg, then pancake mix. Place on a foil-lined cookie sheet and spray with cooking spray. Bake for 30 minutes until browned and cooked through. (To get an even better color, you can also broil on low.) While chicken is cooking, combine remaining 2 cups pancake mix and water. Pour about ½ cup batter into a preheated waffle iron. Cook until golden brown and crispy—about 30 minutes or until cooked through. Mix honey with Sriracha sauce in a small bowl. Place baked chicken on waffle and drizzle Sriracha mixture on the top. Enjoy!
Per serving: 470 calories (80 from fat), 9g total fat, 2.5g saturated fat, 170mg cholesterol, 650mg sodium, 63g carbohydrate (8g dietary fiber, 24g sugar), 36g protein.
Lemon Berry Naked Cake
Makes 6 servings
Serving size: 1 slice or 1 pancake
- 2½ cups Kodiak Gluten-free Pancake Mix (You can also use Protein-packed or Superfood mixes)
- 2 cups water
- 4 ounces fat-free cream cheese
- 1 tablespoon butter, room temperature
- 1 tablespoon honey
- 1 teaspoon lemon extract
- 2 cups powdered sugar (more or less, depending on desired consistency)
- 1 cup blueberries
Combine pancake mix and water. Pour about ⅓ cup batter into a small, preheated, nonstick pan. Once bubbles start to pop on the top, flip the pancakes and cook until golden brown on each side. Allow pancakes to cool. In a large mixing bowl, beat cream cheese, butter, honey, and lemon extract until fluffy. Slowly add in powdered sugar, ½ cup at a time, until desired consistency is reached. To assemble the cake, lay one pancake down on a large plate. Top the pancake with frosting, then sprinkle blueberries on top. Repeat with remaining pancakes, frosting, and berries. To serve, either cut like a cake, or serve each person a pancake from the top. Since the blueberries go on top of the frosting, each layer stays separate, making it easy to serve.
Per serving: 390 calories (45 from fat), 5g total fat, 2g saturated fat, 30mg cholesterol, 320mg sodium, 76g carbohydrate (6g dietary fiber, 49g sugar), 9g protein.
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.