Kodiak Cakes Donuts with Candied Ginger
Kodiak cakes are slowly becoming one of my favorite baking staples. I actually have a large jar of the buttermilk pancake mix on my counter, mostly in the place of where regular flour would be. Why do I love this so much? It's incredibly versatile and so much MORE than just pancakes.
{This post is sponsored by Kodiak Cakes given the free samples of Power cakes provided Additionally, this post contains affiliate links and I will earn a commission if you purchase through those links at absolutely no cost to you. I use all of the products recommended on the post below and recommend them because they are companies I have found to be helpful and trustworthy. Please let me know if you have any questions about anything listed below!} Can purchase your own Kodiak Cake Mix here!
Kodiak Cakes are 100% whole grains with upwards of 14 grams of protein per serving. Just to give you all some perspective a serving equates to 1/2 cup of flour which is enough to make at least 4 "normal" sized pancakes, or 2 Demsina-style pancakes--ha! At 190 calories a serving and 30 grams of carbohydrates it comes in significantly less than its whole grain counterpart. Lets do a side by side here:
Wheat flour (100% Whole grain)
1/2 cup serving is 200 calories, 8 grams of protein, 44 grams of carbohydrates, and 7 grams of fiber (37 grams net carbohydrates).
Kodiak Cakes (100% Whole grain)
1/2 cup serving is, 190 calories, 15 grams of protein, 30 grams of carbohydrates, and 5 grams of fiber (25 grams net carbohydrates).
My favorite way to use Kodiak Cakes is 1/2 cup power cakes mix with 1/2 cup protein powder of choice (favorite protein powders coming up on the blog soon!) and 1 tsp. of baking powder-- boom, pancakes are done! They're fluffy, full of protein so they help you stay fuller longer, and gives you the necessary B-vitamins from the whole grains.
Sometimes, however, I'm feeling fancy and I look to dress up the 'ol Kodiak Cakes. This time, I used bites of candied ginger, fresh grated ginger, fresh ground cloves, and lots of cinnamon! Poured the batter into donut molds and a super healthy, flavorful, autumn in every bite snack was made!
These donuts are more like cupcakes without frosting, in the shape of a donut-- but be warned, they're addicting and you may want to eat the whole batch, not speaking from experience or anything... oops!
Recipes:
2 cups Kodiak Cakes Power Cake
1/2 cup Brown Sugar, packed
1/2 cup White Sugar
1 tsp. Baking Powder
1 Egg
1 1/2 cup Almond Milk (any milk here is fine)
1/4 cup candied Ginger, chopped fine
1/2 tbs. grated Ginger, fresh
2 tsp. Cinnamon, ground
1 tsp. Nutmeg, ground
1/2 tsp. Gloves, ground
Yields 12 donuts
Directions: Preheat oven to 350 deg. F. In a small bowl, whisk together Kodiak cakes, sugars, and baking powder. When combined add in egg and almond milk. When combined, add in the remainder of the ingredients and combine well. Your batter should be a cross between cake batter and brownie batter in regards to consistency. It should not look like pancake batter, it should definitely be thicker!
If you are using donut pans (I used Wilton non-stick donut pans, you can buy yours here), spray with non-stick cooking spray and coat well.
When your batter is done mixing, scoop in 1/4 cup of batter into each mold. I added some fun gold sprinkles to the top of mine before baking, but this is not required--it only makes them prettier! Bake for 20 minutes and make sure a toothpick when inserted comes out clean.
