Pancakes aren’t the norm around here. Somehow I find it easier to scramble up eggs than to mix batter, pull out a griddle and wait for bubbles to form. But in efforts to switch things up, lately I’ve made a couple batches of…
As usual, you could totally scratch off the ‘for kids’ because I’m chowed down on quite a few of these myself. Ah, the duties of recipe testing
The best part about these little muffins is that they are adaptable to any diet! Simply pick your pancake mix of choice: from scratch buttermilk pancakes your thing? Go for it! Prefer gluten-free? Grab some Bob Red Mill’s! Need it to be vegan? Use a mix with no egg or milk. Whole wheat strike your fancy? Do ittttt.
Spray a muffin tin well with nonstick spray (or you can use coconut oil). Add about 2 Tablespoons of batter to each cup.
Then, choose your toppings or let the kids pick what they’d prefer!
Other fun mix-in ideas:
-sweet potato or pumpkin puree
-dark chocolate chips
Really push the toppings into the batter, unless you want them to just top the muffin when baked.
Bake for 12-14 minutes until a toothpick can be stuck in and come out clean.
You can serve them up right then and there…
or let them cool completely and keep them in an airtight container for fast breakfasts all week long.
Simply microwave for 15ish seconds or, a preferred method, the toaster oven.
Enjoy and happy weekend!
What are is your favorite pancake flavor?
I’ love banana nut or blueberry walnut!