Peanut Flour Pancake Muffins are a delicious, easy and fun way to make hectic mornings a breeze! Make a batch on Sunday and enjoy all week!
Greetings Fellow Foodies!
Happy New Year everyone! I hope your 2018 is off to a magnificent start and that this post finds you happy and well! The boys are back to school after two weeks off for Winter Break and let me tell you, it was tough getting back into the groove of things! To combat the tough mornings, I created these Peanut Flour Pancake Muffins. Simple, tasty and filling, the way breakfast was meant to be!
Why Peanut Flour??
The great thing about the peanut flour is it gives your pancake muffins a protein boost they’d normally be lacking. We use 1/4 cup in this recipe, that gives these muffins some depth, without overpowering them with peanut butter flavor. My husband (my most honest critic) only likes peanut butter in sandwich form and he even liked these Peanut Flour Pancake Muffins!
If you are allergic to peanuts, you can leave out the Peanut Flour and up the GF Flour to 2 cups. The recipe still tastes great and is still a hit in this house.
Flaxseed Eggs? What is that?
Do not be intimidated when you see a recipe using “Flaxseed or Flax Eggs”. They are simple and perfect to use if someone has an egg allergy. To make 2 Flax Eggs I mix 2 Tbsps of water with 4.5 Tbsps of Flaxseed, then I let it sit for five minutes. It’s that easy!
If you’d rather use regular eggs, knock yourself out! (I won’t tell anyone 🙂
Sweet Stuff
I sweeten these muffins up using maple syrup. If you would rather, you can use coconut sugar or even brown sugar in a pinch. I love adding chocolate chips to my pancakes, so why not add the to these muffins?? You could omit all together or try blueberries for another twist.
I used both regular sized silicone muffin cups and mini-muffin tins and the results were great with both. I filled both up about 2/3’s full and baked both sizes for around 10 minutes, on the middle rack. The silicone made for an easier removal, but all in all the results were about the same.
The End’s In Sight
On my regular pancakes, I like to use peanut butter with a drizzle of syrup…these muffins are no different. The boys (the hubs included) like to dip in syrup or even eat plain. These muffins are a great “eat in the car” breakfast, albeit without the syrup 🙂
These Peanut Flour Pancake Muffins are a hit at my house. They are fast, easy and can be made ahead of time to make school mornings a breeze. Try them ASAP!
Happy Eating!
~Nancy
- 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
- Pre-heat oven to 375 degrees (or your griddle if making regular pancakes)
- Mix Flax-eggs and set aside for 5 minutes
- In a large bowl mix all wet ingredients
- In a medium bowl mix all dry ingredients
- Slowly add dry mixture to the wet, stir to combine, fold in chocolate chips or blueberries
- Spray muffin tins liberally or line with muffin cups
- Fill ⅔'s full and bake for 10 minutes on the center rack
- Insert a knife into the muffins to see if it comes out clean. If needed, bake for another minute or two
- Serve with Maple Syrup, Peanut Butter, etc
- If making regular pancakes, follow mixing instructions
- Simply pour ¼ cup onto hot griddle, wait until bubbles form, then flip
- Cook a few minutes longer until golden brown
- Serve with same toppings
Notes:
The base of this recipe is Gluten-Free Flour and Peanut Flour. I personally like Trader Joe’s Gluten Free All Purpose Flour or Bob’s Redmill Gluten Free 1:1 Baking Flour. I’m currently loving Tru-Nut Peanut Flour, because it it simply ground roasted peanuts. As always, you use what you brands you enjoy, just know these are the ones I’m currently basing the recipe on.
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