Kodiak Cakes® Power Cakes® Dark Chocolate Flapjack And Waffle Mix.

Whole Grains Taste Better®.

100% whole grains.

Protein packed.

Non-GMO, no preservatives.

14g protein.

5g fiber.

Net wt 18 ounces (1 lb 2 oz.0 (510.29 g).

100% Whole Grain Wheat Flour, Wheat Protein Isolate, Semisweet Chocolate Chips (sugar, Unsweetened Chocolate, Cocoa Butter, Dextrose, Sunflower Lecithin), Cane Sugar, Cocoa (processed With Alkali), 100% Whole Grain Oat Flour, Whey Protein Concentrate, Milk Protein Concentrate, Leavening (baking Soda, Monocalcium Phosphate), Natural Flavor, Sea Salt

Flapjack and Waffles Instructions: Flapjacks: 1 cup Kodiak cakes mix; 3/4 cup water (For thicker flapjacks or waffles, simply add more mix or use less water). Pour mix into cup. Stir mix and water into a bowl until combined (do not overbeat). Pour 1/4 cup of batter onto a heated, greased pan or griddle. Cook on medium-high heat, or 375 degrees F, until bubbles form. Flip and continue to cook until golden brown. Waffles 1 cup Kodiak mix 3/4 cup water (For thicker flapjacks or waffles, simply add more mix or use less water) 1 Tbsp oil. Prepare just like the flapjacks and add 1 Tbsp of oil. Pour the batter into a heated and greased waffle iron and cook according to your waffle iron's cooking instructions. Power-up with three hearty protein options! 12 g just add water; 15 g replace water with milk; 18 g replace water with milk & add an egg. Chocolate Banana Muffins: 2 cups kodiak mix 2 ripe bananas, mashed 1 egg. 3/4 cup milk of choice. 1/2 cup brown sugar. 1/4 cup butter, melted. Preheat oven to 350 degrees F. Combine all ingredients in a mixing bowl and blend until smooth. Fill greased muffin cups 3/4 full, bake for 16-18 minutes or until an inserted toothpick comes out clean. Makes 12 muffins. Chocolate Cake: 2 cups Kodiak mix 1 cup sugar 4 eggs. 1 cup water, 1/2 cup oil of choice, 2 tsp vanilla extract. Preheat oven to 350 degrees F. Combine all ingredients in a large bowl and mix until smooth. Divide into two greased 9 inches cake pans. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Makes 2 layers. To make cupcakes, fill two lined cupcake pans 2/3 full with batter and bake for 15-20 minutes. Makes 24 cupcakes. For high-altitude baking (+3,000ft), increase oven temperature by 25 degrees F.

Just add water.

For optimal freshness, store in a cool, dry place.