I have a thing for clever recipes. When I saw this one, I knew that I had to make it: Pancake Muffins on the Go.
This past week I got a wonderful surprise in the mail. Kelly from over at The Nourishing Home sent me a copy of her beautiful new book, Everyday Grain-Free Baking. And since baking is one of my most favorite things to do in the world, I dove right in.
Just because I don’t really eat grains, doesn’t mean I don’t want to bake. Learning to bake delicious grain free goodies has been a fun adventure in my kitchen. Just like the foods that I eat for breakfast, lunch, and dinner are made of real food ingredients, I prefer that my baked goods are as well.
I’m talking about whole food ingredients like almond flour, coconut flour, pastured eggs, grass fed ghee/butter, coconut oil, and natural sweeteners .
And that is just what you will find in Kelly’s new book over 100 easy to make gluten and grain free recipes made from real food ingredients. The photos are mouth-watering, and the recipes are simple, yet creative. From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your grain and gluten free baking adventures a delicious success!
Flipping through the book, two recipes really caught my eye. The Sweet Cinnamon Roll Biscuits and the recipe that I am sharing with you today: Pancake Muffins on the Go. I have always had a thing for cinnamon rolls and can’t wait to make Kelly’s recipe. I’m pretty sure that I drooled on the photograph in the book.
And like I said before, clever recipes always make me happy. What a great idea: pancake muffins. Pancakes that you can take with you. I made them. I ate them. And I loved them. And I know you will too! Be sure to check out Kelly’s book Everyday Grain-Free Baking HERE.
Pancake Muffins to Go (from Everyday Grain-Free Baking)
- 1/3 cup plain coconut milk yogurt (like this) (or use coconut milk)
- 2 tablespoons unsalted butter (or coconut oil), melted
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon apple cider vinegar (like this)
- 1¾ cups blanched almond flour (I use this brand)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt (I use THIS brand)
- 3 large eggs
- ¼ cup diced strawberries
- ¼ cup whole blueberries
- Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
- Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
- Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
- Transfer the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the 8 prepared muffin cups.
- Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean.
- Remove from oven and allow muffins to cool 2–3 minutes in the tin. Run a knife around the edges of each cup and invert the pan over a sheet of parchment. Then grab a couple and go!