Sponsored by Kodiak Cakes

I used to hate breakfast, let me keep it real. It’s now one of the meals I most look forward to, but me and breakfast, we’ve got history. I used to dread it, with an egg allergy, breakfast can be tough. It’s always a challenge to navigate restaurant menus when most dishes either are fully made of egg or somehow contain it. I remember my mom making vegan blueberry pancakes (she actually can’t eat egg either), and they were yummy, but a special occasion food so I never really learned to make them.

As an adult, it wasn’t until more recently that I started exploring breakfast and discovered how much fun it is to make at home. I started dating a breakfast-lover and at first it was tough. He’d make eggs, bacon, and pancakes every weekend morning and I’d be stuck. I would always have something random like a turkey sandwich, but I’m the type of woman that loves matching plates so I found myself trying to figure out how I could make a version that would work for me.

I quickly realized that there are some solid egg substitutes out there like Just Egg, and that I really liked chicken sausage (who knew?!). Once that was all squared away, I realized that pancakes and waffles are really where the fun begins. Currently there’s no one word to describe my diet, but as a consistent runner and lover of a good sweet, protein is important. Plant-based protein sources generally digest better for me, so if there’s a plant based option, that’s typically the one I’ll choose. I’ve added protein powders to homemade pancake mixes and found a few mixes in stores that don’t contain egg. They do the job, but it’s nice to have an easy one-stop shop.

Kodiak Cakes offers mixes for anyone to find a mix that works best for them. From the original Buttermilk Powercakes, gluten-free Frontier Oat mix, Carb-Conscious mix (first mix with almond flour and NO added sugars), Plant-Based mix…Kodiak Cakes believes flapjacks are for everyone! Their products are all high protein, contain 100% whole grains, simple ingredients, and most importantly taste amazing.

I’ve eyed the Kodiak Cakes mixes over the years so I was super excited to learn about the new plant-based flapjack mix which doesn’t contain egg or dairy. It really feels like it was made for me and my breakfast adventures. The mix is versatile, so you can easily make flapjacks or waffles (blueberry or chocolate chip preferred for me), but you can also make muffins and other baked goods with just this one mix. I’m a lover of kitchen shortcuts, so I’m hype to have this on hand for breakfasts and snacks to come.

The nice thing about these waffles and flapjacks is that they last well in the fridge, so if you’re into snacking on waffles throughout the week, you’re in luck. Who said waffles and flapjacks can’t be snacks? Perfect for me a few hours before a run or mid-hike because nobody has time to be hangry (it’s not cute). Pro-tip that’s always served me well is to add a dash of coffee creamer to my mix before cooking (love a nut or coconut based creamer).

I’ll top them with some almond butter and berries if I’m in a luxurious mood, or with old fashioned grade A maple syrup if I’m feeling classic. Here are a few of my favorite things to do with the new plant based flapjack & waffle mix.

Blueberry Waffles: I love the Dash Waffle Maker (SO easy!)

• 1 Cup Kodiak Cakes Mix

• 1 Cup Water

• 1 Tablespoon Oil

• Handful of Blueberries

Chocolate Chip Flapjacks: Easily Made in Pan (flip once you start to see the edges getting firm)

• 1 Cup Kodiak Cakes Mix

• 1 Cup Water

• Handful of Chocolate Chips

• Add in a few chopped nuts or a swirl of Kween & Co Granola Butter if you’re feeling adventurous

Cinnamon Sugar Muffins: Been Craving Cinnamon lately and these hit the spot! They’ll give you all the old school doughnut vibes.

• 2 Cups Kodiak Cakes Mix

• 1/2 Cup Brown Sugar

• 1/2 Cup Milk (I usually use unsweetened almond)

• 1/2 Cup Oil

• 1/2 Teaspoon Ground Cinnamon

• 1 Teaspoon Vanilla Extract

• Topping: 1/3 Cup Granulated Sugar, 2 Teaspoons Ground Cinnamon, 5 Tablespoons Butter, Melted (Can use Vegan Butter)

• Instructions: Mix dry and wet ingredients separately, mix the wet and dry ingredients together to combine. Preheat the oven to 350 degrees, pour into a greased muffin pan and bake for 18-20 minutes or until golden brown.  For the topping, in a small bowl mix together the cinnamon and sugar.  In another small bowl melt the 5 Tablespoons of butter. Dip the finish cooled muffins into the melted butter and roll into the cinnamon and sugar mixture.

Blueberry Butter Muffins: You can use Kodiak Cake Muffin Mix but if you’ve got the Flapjack Mix on hand it works well!

• 2 Cups Kodiak Cakes Mix

• 1/2 Cup Sugar (I’ve been loving Pure Cane but you can use your fave sugar)

• 1/2 Cup Milk (I usually use unsweetened almond)

• 1/2 Cup Oil

• 1 Cup Blueberries

• 1/2 Cup Granola Butter or Almond Butter

• Instructions: Mix together the wet and dry ingredients, mix until smooth, preheat the oven to 350 degrees, pour into a greased muffin pan and bake for 16-18 minutes or until golden brown.

I couldn’t decide which to make with the mix first, so I made both flapjacks and waffles–plus a side of chicken bacon (no more chicken sausage when I went to the store). Such an amazing way to start the day! Now is the perfect time to try Kodiak Cakes as they’re an environmentally-conscious brand giving back to the world. To purchase their new plant based mix, definitely look out the next time you’re grocery shopping or safely order online from your home.

To celebrate Earth Day 2020 and support the planet, the Kodiak Cakes team is continuing their efforts through an annual commitment to Vital Ground. The Vital Ground Foundation is a land trust that conserves and connects habitat for grizzly bears and other wildlife. Kodiak Cakes is all about fueling your adventures inside and out in the world including fuel for hikes and trips into the wilderness. The missions align perfectly as the Vital Ground Foundation also teams up with communities to prevent conflicts between bears and people.