Directions:

1. Stir Kodiak Cakes mix and water together until the batter is combined.
2. Pour 1/3 cup of batter onto a heated and greased pan or griddle. Cook on medium-high heat, or 375°F, until bubbles form on the top.
3. Flip and continue to cook until lightly brown.
4. Remove flapjacks from heat and let cool for 1 minute.
5. Place a cheese slice on each pancake and roll tightly.
6. Melt the butter over the griddle and palace rolled pancakes seam side down over the melted butter. Once the cheese begins to melt, the seam will stick together.
7. Use a spatula to flip the roll until the outside is golden brown and all the cheese is melted.

Directions:

1. Place bananas into a bowl.
2. Top with Greek yogurt, strawberries, Kodiak Cakes Crunchy Granola Bar, and chopped nuts, seeds, or dark chocolate.

Directions:

1. Preheat oven to 350° F.
2. Combine Kodiak Cakes mix, egg, milk, sour cream, butter, and marinara sauce until combined.
3. Gently fold in cheese and mini pepperoni
4. Fill greased or lined muffins cups 3/4 full and top with an additional sprinkle of cheese.
5. Bake at 350 degrees for 16-18 minutes, or until a toothpick into the center comes out clean.
6. Serve warm with marinara sauce for dipping.

Directions:

1. In a medium saucepan, melt the peanut butter, chocolate chips, and coconut oil over low heat until smooth.
2. Remove from heat and stir in vanilla extract.
3. Stir in the Kodiak Cakes Power Oats and cocoa powder, and optional stir-ins until combined.
4. Scoop cookies onto a sheet pan lined with parchment paper and refrigerate for 15-20 minutes or until set.
5. Store refrigerated for up to 7 days.

*Note: These cookies may melt when left at high temperatures and need to be stored in the fridge, making them a great choice for an after-school treat.