I get a request for pancakes at least three times a week so that’s where you will find me most mornings, chained to a hot stove manning flawless flapjacks for the kids. Not an optimal situation for a serial multi-tasker. So I came up with a solution: baking a pancake in a muffin pan. Not muffins, mind you. Muffins are loaded with sugar and oil. For my pancake muffins I use a multi grain mix for the base and add a few secret ingredients to boost the health and flavor factor before popping them in the oven while I go get a massage. Ha! Ok, I don’t really get a massage, but I’m able to multi-task so I get the kids and myself dressed while the pancake muffins cook and now I’ve got breakfast covered for the rest of the week.
Pancake Berry Muffins
- 1 3/4 cups pancake mix (I use a multi grain mix that calls for eggs milk and oil)
- ½ cup almond meal (optional)
- 1 tablespoon canola oil
- ¾ cup milk
- 1/8 cup brown sugar
- 1/8 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups berries such as blueberries, sliced strawberries, or raspberries
Preheat oven to 350 degrees and spray a muffin pan with cooking spray. Whisk together the pancake mix, almond meal and sugar. Add the eggs, oil, milk, maple syrup, and vanilla, stir until smooth. Gently fold in the berries. Pour into each cup until ¾ way to the top. Cook for 13-15 minutes or until top bounces back. Let cool for 5 minutes then use a butter knife to loosen and lift out. Hand one to each kid and grab one for yourself then head out the door!
PS these don’t need syrup because we baked it in!