Updated: Jan 4
Kodiak Cakes are a staple in my household! They were introduced to me by my husband's family and are now the only pancakes I make at home.
They're high in protein, whole grains, B vitamins, and antioxidants so you don't feel bad about eating them. I also love Kodiak Cakes because their mix is versatile, in this recipe below I used their mix to make these delicious pumpkin muffins.
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don't have shitake non-dairy milk, use regular milk
If you don't have brown sugar, use coconut sugar
If you don't have butter, use ghee
If you don't have dark chocolate chips, use whatever chocolate chips you have, chop up a chocolate bar or do without
If you don't have walnuts, use almonds, pecans, pumpkin seeds, or whatever nuts you have at home
I n g r e d i e n t s
1 cup non-dairy milk
3/4 cup brown sugar
1/4 cup softened butter
1/2 cup dark chocolate chips
1 cup walnuts
~ 1/4 tsp. sea salt
D i r e c t i o n s
Preheat oven to 350°F.
Combine all ingredients in mixing bowl and blend until smooth.
Fill greased muffin tins 3/4 full ( I use coconut oil spray).
Bake 14-18 minutes or until golden brown and toothpick comes out clean.
After they come out of the oven add sea salt to tops of each muffin.