As if there wasn’t anything better than a pancake… pancake muffins just made their appearance.
Us LG Girls are a group of go getters and doers. We need meals that can keep up with us and our schedules, so I’m always trying to create recipes that can easily be reheated, packed or taken on the go. These pancake muffins are exactly that!
You know how much I love breakfast food… fun fact: my favorite M5 is the egg scramble (minus the potatoes) from the Eat Your Way Lean Meal Plan.
Naturally, pancakes are just part of that breakfast infatuation, but they’re a little bit time consuming for a busy morning. Pancake muffins are the perfect option for a grab-and-go carbohydrate selection to add to your breakfast! Or any meal, really! I hope you love them as much as I do!
I N G R E D I E N T S
1/3 cup almond milk
2 tablespoons coconut oil
1 tablespoon maple syrup (preferably grade “B”)
1 teaspoon lemon juice
1 ¾ almond meal/flour
½ teaspoon baking soda
3 large organic eggs
½ cup strawberries, sliced
¼ cup blueberries
I N S T R U C T I O N S
Preheat the oven to 350 degrees.
Place the almond milk, coconut oil, maple syrup, and lemon juice in a blender. Process for a few seconds, until just combined.
Add the almond flour and baking soda, and process for a few seconds.
Crack the eggs into a small bowl, and then add them into the mixer. (Breaking them into a small bowl first, ensures that no shell gets into the muffins… I’ve made that mistake so I’ll save you that surprise crunch lol)
Fold the fruit into the batter by hand.
Place cupcake liners in a 6-cup muffin tin. Divide batter between muffin liners.
Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool on a drying rack. You can store the pancake muffins for up to 4 days in the refrigerator.
Recipe makes 6 servings
1 serving = 2 muffins
Pancake Muffin recipe
Ingredients
- 1/3 cup almond milk
- 2 tbsp coconut oil
- 1 tbsp maple syrup (preferably grade "B")
- 1 tsp lemon juice
- 1 3/4 almond meal/flour
- 1/2 tsp baking soda
- 3 large organic eggs
- 1/2 cup strawberries, sliced
- 1/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees.
- Place the almond milk, coconut oil, maple syrup, and lemon juice in a blender. Process for a few seconds, until just combined.
- Add the almond flour and baking soda, and process for a few seconds.
- Crack the eggs into a small bowl, and then add them into the mixer. (Breaking them into a small bowl first, ensures that no shell gets into the muffins… I’ve made that mistake so I’ll save you that surprise crunch lol)
- Fold the fruit into the batter by hand.
- Place cupcake liners in a 6-cup muffin tin. Divide batter between muffin liners.
- Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool on a drying rack. You can store the pancake muffins for up to 4 days in the refrigerator.
Notes
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