Since I received the Kodiak Cakes products a few weeks ago. I haven’t stopped using them. I mean, it would be pretty hypocritical of me if I were recommending products to people and not using them myself. I also wouldn’t have the heart to do such a thing. But these Kodiak Cakes are genuinely a gift from the gods, as they are so versatile.
I decided I was going to make Satay chicken, using Quorn chicken style pieces for dinner tonight and to also use up some of the almond butter sauce I made last week, plus, it’s something different to eat.
While marinating the Quorn pieces I realised I had nothing to go with the Satay kebabs and I didn’t want to eat it with salad on its own. A kebab needs some sort of carbohydrate, but I didn’t have any sort of pita or flatbread in the house.
Then I pondered for a while and decided that I would be brave and take my pancake making skills to another level.
So I made a bigger pancake than usual. I know. I’m crazy right? 😉
But seriously, pancakes make an excellent alternative to bread and the Kodiak Cakes pancake mixture, makes life a lot easier. Plus the Kodiak Cakes: Power Cakes: Pancake and Waffle Mix is plain in flavour, which makes adapting it to savoury a lot easier and it packs a nice protein punch which everyone can benefit from.
As you can see from the photo my idea was a success. I do intend on experimenting with the mixture in the next few weeks and trying to make a more bread-like pancake. But for now this will do and we will call it a power wrap because it sounds better.
- 100g Quorn Chicken Pieces or Chicken
- 1.5 Servings of Almond Butter Sauce – You can find the recipe here.
- 50g Kodiak Cakes: Power Cakes: Pancake and Waffle Mix
- 1/2 Cup Water
- 1/4 tsp Baking Powder
- 1 tsp Mixed Herbs
- 1/4 tsp Butter or Oil for frying.
- Salad of choice
- Low Fat Yoghurt & Mint Dressing.
Marinate your Quorn or Chicken pieces in the almond butter sauce and skewer each piece on to wooden skewers – if you are using these kebabs on a BBQ or in an oven, then you will need to soak the skewers in water for a few hours before using them.
Now add the satay kebabs to a grill and cook each side until browned.
Next, make your pancake batter and add in the mixed herbs and a little salt.
Heat a small frying pan on a medium heat, with the butter or oil and add every little drop of the pancake mixture to the pan. Place a plate or lid over the pan and leave it to cook.
When the top of the power wrap has cooked, flip and cook on the other side until it’s golden – you could also grill the power wrap for a more flatbread look.
All that’s left now is to add your salad, satay kebabs and yoghurt and mint dressing to the power wrap and enjoy.
You can buy Kodiak Cakes: Power Cakes: Pancake and Waffle mix from Cardiff Sport Nutrition, both online and in store and you can even use my discount code to save yourself 10% at the checkout.
The Hungry Welsh Girl.