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|about 11 servings per container|
|Serving Size: 0.5 cup (53 g)|
|Calories from Fat||15|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2 g (3%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||10 mg (3%)|
|Sodium||380 mg (16%)|
|Total Carbohydrate||30 g (10%)|
|Dietary Fiber||5 g (20%)|
100% whole grains. Add water only. Non-GMO, no preservatives. 14 g protein. 5 g fiber. Whole grains taste better. A portion of sales donated to grizzly bear and wildlife conservation. Whole Grain: 36 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. 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 wilderness, require nutrition, vitality, and taste. Power Cakes Flapjack & Waffle Mix can be used as a healthy alternative in recipes. Simply substitute 1 cup flour with 1 cup Kodiak Cakes Mix and omit salt and baking powder. For more recipes visit www.Kodiakcakes.com. Instagram: (at)kodiakcakes; (hashtag)kodiakcakes. Twitter: (at)kodiakcakes. Facebook: kodiakcakes. YouTube: kodiakcakes. Try Kodiak Cakes other great tasting, whole grain products. www.kodiakcakes.com. Non-GMO. Carton made from 100% recycled paper.
100% Whole Grain Wheat Flour, 100% Whole Grain Oat Flour, Protein Blend (Wheat Protein Isolate, Whey Protein Concentrate, Milk Protein Isolate), Non-Fat Sweet Cream Buttermilk Powder, Brown Sugar, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate), Sea Salt.
Contains wheat and milk. Packaged on equipment that processes milk, egg, wheat, soy, peanut and tree nuts.
For optimal freshness store in refrigerator. Power Up with 3 Protein Options: Option 1 - 14 grams protein, just add water. Follow directions on side of package. Option 2 - 18 grams protein, just add milk. Follow directions on side of package but replace the water with milk. Option 3 - 21 grams protein, add milk and an egg. Follow directions on side of package but replace the water with milk and add an egg. Flapjack Directions: To make about six, 4 inch flapjacks (two servings) blend or whisk: 1 cup mix; 1 cup cold water. For thicker flapjacks, add less water; add more water for thinner flapjacks. Do not over beat batter. For best results use batter within 15 minutes. Pour 1/4 cup batter on a preheated, lightly oiled griddle set at 375 F, or on a skillet set at medium. The griddle or skillet is ready when a drop of water spatters on the heated surface before evaporating. Flip flapjack after bubbles stop forming and bottom side is golden brown (should take about one minute to cook first side, adjust heat accordingly). Cook opposite side until golden brown (should take about 30 seconds). Waffle Directions: To make about eight, 4 inch waffles (two servings) blend or whisk: 1 cup mix; 1 cup cold water; 1 tbsp oil. Cook waffles on a preheated, lightly oiled waffle iron until steam stops and waffles are golden brown (waffle iron should lift without sticking).
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