Peanut Flour Pancake Muffins
Author: Nancy Stanton
Recipe type: Breakfast
Cuisine: American
- 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
Recipe by Dinners Swerved at https://dinnersswerved.com/peanut-flour-pancake-muffins/
3.5.3229