Kodiak Vegan Pancakes

In a small bowl, combine the flaxseed meal and water. Let it sit for about 5 minutes to thicken; this will act as your egg substitute.

In a large mixing bowl, combine the Kodiak Cakes Protein Pancake Mix and baking powder. Whisk together until well blended.

Add the almond milk, flaxseed mixture, and vanilla extract to the dry ingredients. Gently stir until just combined; avoid overmixing to keep pancakes fluffy.

Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

Remove from the skillet and keep warm while you repeat with remaining batter.