Peanut Flour Pancake Muffins
 
Prep time
Cook time
Total time
 
An easy and fun way to eat your breakfast!
Author:
Recipe type: Breakfast
Cuisine: American
Ingredients
  • 2 Flax Eggs (2 tbsp ground flaxseed mixed with 4.5 tbsp of water)
  • 1½ - 2 cups Almond Milk or Coconut Milk
  • 2½ tsp Pure Vanilla Extract
  • 3 Tbsp Maple Syrup (can use coconut sugar or brown sugar)
  • 1¾ cup Gluten Free All Purpose Flour or Baking Flour
  • ¼ cup Peanut Flour (may omit if allergic to peanuts, just up the GF Flour)
  • 1 Tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • *Optional
  • ½ cup Chocolate Chips or Blueberries
Instructions
  1. Pre-heat oven to 375 degrees (or your griddle if making regular pancakes)
  2. Mix Flax-eggs and set aside for 5 minutes
  3. In a large bowl mix all wet ingredients
  4. In a medium bowl mix all dry ingredients
  5. Slowly add dry mixture to the wet, stir to combine, fold in chocolate chips or blueberries
  6. Spray muffin tins liberally or line with muffin cups
  7. Fill ⅔'s full and bake for 10 minutes on the center rack
  8. Insert a knife into the muffins to see if it comes out clean. If needed, bake for another minute or two
  9. Serve with Maple Syrup, Peanut Butter, etc
  10. If making regular pancakes, follow mixing instructions
  11. Simply pour ¼ cup onto hot griddle, wait until bubbles form, then flip
  12. Cook a few minutes longer until golden brown
  13. Serve with same toppings
Recipe by Dinners Swerved at https://dinnersswerved.com/peanut-flour-pancake-muffins/