Whole grains taste better. 100% whole grains. Non-GMO, no preservatives. 14 g protein; 5 g fiber. A portion of sales donated to grizzly bear and wildlife conservation. Baker mills. Made with freshly ground grains and no preservatives. Restoring the Flapjack Tradition: Long ago, flapjacks were the hearty mainstay of frontiersmen from the frigid Yukon to the High Sierra. These rugged mountain-men and homesteaders relied on a traditional flapjack that combined the rich, substantial taste of whole grain wheat with the light, mellow taste of whole grain oats. Those trailblazers had stumbled onto a superb nutritional combination. Their flapjacks contained a powerful source of carbohydrates, protein and fiber with very little fat. Today, few people know that the frontier flapjack and the ordinary pancake are not the same. At Baker Mills, we set out to restore the flapjack tradition with Kodiak Cakes. Our time-honored family recipe harkens back to another time and spans many generations. Kodiak Cakes were finally introduced to the world one summer day in 1982 when Penny Clark to mixed together the ingredients for her father's flapjack recipe to sell to eager friends and neighbors. She packed the mixes in brown paper lunch sacks, placed them in her eight-year-old son's red wagon, and sent him off into the neighborhood. In no time, he returned home with an empty wagon having sold every mix. From a little red wagon, to the best selling whole grain flapjack mix in the nation, Kodiak Cakes have come a long way. Yet the recipe continues to stay true to the old fashioned flapjack of years past because of our steadfast commitment to use only whole grains and all-natural ingredients. Kodiak Cakes are not for the faint-hearted, but for those of us who, like the old frontiersmen exploring and settling untamed wildernesses, require nutrition, vitality, and taste. Whole grains taste better. For more recipes visit www.Kodiakcakes.com. Instagram: (at)Kodiakcakes, (hashtag)kodiakcakes; Twitter: (at)kodiakcakes; Facebook: kodiakcakes; YouTube: kodiakcakes. www.kodiakcakes.com. Non-GMO. Carton made from 100% recycled paper.

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.