These mini pancakes are not only delicious, but perfect for kids, brunch tables, and sitting in bed watching food network on a Sunday morning.
You can top them with whatever you like. I used mini chocolate chips, strawberries, and left some plain. Some other great toppings would be peanut butter chips, blueberries, even chopped bacon.
I used an easy pancake recipe, using white whole wheat flour, and coconut oil. Regular all purpose, gluten free flour, or even butter would work too. If you really wanted to make these easy you can use a pancake mix. Freeze the leftovers for a quick breakfast on the go.
Let me know what variation you would use!
Mini Pancake Muffins
- 1 1/2 cups white whole wheat flour*
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/3 cup milk
- 1 large egg
- 4 tablespoons coconut oil, melted *
- 1 teaspoon vanilla
- Mini chocolate chips
- Sliced strawberries
Whisk together flour, sugar, baking powder salt, and baking powder. Set aside.
Warm milk in microwave for about 30 seconds. Melt oil in separate bowl and let cool slightly. Whisk together milk, coconut oil, egg, and vanilla.
Make a well in the flour, add wet ingredients in well. Stir together with a fork until just combined. Batter will still be lumpy.
Spray mini muffin pan with coconut oil spray, and fill with pancake batter about half full. Top with mini chocolate chips, and strawberries, you could also leave some plain.
Bake in oven at 425 for 8 to 9 minutes. Serve with warm maple syrup.
*you can sub all purpose flour for whole wheat flour.
* sub melted butter for coconut oil.