Well I know this makes two weeks since you have seen a recipe on this blog. Last week was a busy week around here with sickness in the house and just keeping up with the normal day to day stuff. So, to make up for it this recipe today will not disappoint. These pancake muffins are delicious and a fun take on your normal pancakes.
My little ones around here love pancakes in the morning and these have quickly become a favorite! They are bite size and pefect for dipping in pure maple syrup. I like to make these not only because they bake all at once and everyone can eat together while they are hot, but also because you can add your favorite fruit or even chocate chips. In my family I loved the bluberry ones and the rest of the fam loved the chocolate chips.
If you try this recipe I am sure your family will love it too. Eating healthy can still be fun and delicious!
Whole Wheat Mini Pancake Muffins
( We love the flavor of whole wheat but feel free to use some whole wheat flour and some unbleached flour to lightened it up. Also using whole wheat pastry flour is a great option!)
3 cups white whole wheat flour or whole wheat pastry flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons maple syrup
1 tablespoon vanilla
4 tablespoons melted butter
Blueberries and chocolate chips to add in
Warm maple syrup to serve with
1. Preheat oven to 400 and spray a mini muffin pan with cooking spray.
2. Sift together the flour, baking powder, and salt into a large bowl.
3. In a seperate bowl stir together the buttermilk, eggs and vanilla. Pour into the dry ingredients and stir. Add in the melted butter. If the batter is to thick you can add in some regular milk until desired consistency.
4. Fill up the the mini muffin pans to 2/3 full and add 2 to 3 blueberries or 2 to 3 chocolate chips. Bake in preheated oven for 10 to 11 minutes. Serve warm with some warm maple syrup and enjoy!