Apple-Cinnamon Flapjack Bake
- 150 Calories
- 5g Total Fat
- 21g Carbs
- View Full Info
Somewhere between a cake, a cobbler, a flapjack, and a frontiersman's perfect plate is where this Apple Cinnamon Flapjack Bake lands. Best enjoyed straight out of the cast-iron skillet, but for those not moseying along the dusty trail, it can also be made in any oven-safe pan. Eat it at sunrise with a few walnuts sprinkled over top, or wait until sundown and add a scoop of vanilla ice cream.
- 2 tablespoons butter
- 4 large granny smith apples, peeled and sliced
- 1/3 cup water
- 1 tablespoon cornstarch
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Cinnamon Flapjack Bake:
- 4 eggs
- 1 cup Kodiak Cakes Cinnamon Oat Flapjack & Waffle Mix
- 3/4 cup milk
- 1 tablespoon butter
- Preheat oven to 400°F.
- Melt 2 tablespoons butter in a large saucepan over medium heat.
- Add the peeled and sliced apples to the pan and cook for 2-3 minutes or until apples soften.
- In a small bowl, stir the water and cornstarch together.
- Add the cornstarch mixture, brown sugar, and cinnamon to the apples; stir. Cook for 4-5 minutes, stirring occasionally, until the sauce is thick and the apples are tender. Turn the heat to low to keep warm.
- In a large bowl, whisk the eggs until lightly beaten.
- Add the Kodiak Cakes mix and milk to the eggs. Stir until fully combined.
- Place the butter in a shallow 10-12 inch cast iron skillet and heat in the oven until butter is melted and the pan is hot.
- Remove from the oven and swirl the butter around to coat the bottom of the pan.
- Pour the flapjack batter into the hot pan and place back in the oven to bake for 10-15 minutes or until a toothpick into the center comes out clean.
- Top the flapjack bake with the cooked apples.
- Serve warm with maple syrup.