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Apple-Cinnamon Flapjack Bake

Prep Time:20
Cook Time:15
  • 150 Calories
  • 5g Total Fat
  • 21g Carbs
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.


Apple Topping:

  • 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


  1. Preheat oven to 400°F.
  2. Melt 2 tablespoons butter in a large saucepan over medium heat.
  3. Add the peeled and sliced apples to the pan and cook for 2-3 minutes or until apples soften.
  4. In a small bowl, stir the water and cornstarch together.
  5. 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.
  6. In a large bowl, whisk the eggs until lightly beaten.
  7. Add the Kodiak Cakes mix and milk to the eggs. Stir until fully combined.
  8. 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.
  9. Remove from the oven and swirl the butter around to coat the bottom of the pan.
  10. 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.
  11. Top the flapjack bake with the cooked apples.
  12. Serve warm with maple syrup.

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