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Grab-n-Go Pancake Muffins: A Healthy Breakfast on the GO!

Thursday, July 14, 2016
As much as we strive to gather around the table together for meals, there are times when our busy schedules keep us going in different directions. If it’s not busy school or work schedules, then it’s a variety of sports and other activities that keep us moving … and most likely you and your family as well!

Yet, even on busiest of mornings, there’s no need to compromise on good nutrition. Thankfully, there’s always time for a quick, healthy breakfast with these delicious and fun gluten-free “grab-n-go” pancake muffins.
These easy-to-make muffins are a new spin on my popular almond flour pancakes. So, they’re not only delicious, they’re chock-full of good nutrition too! That’s because they’re made with wholesome real food ingredients like blanched almond flour, which is a good source of protein and fiber.
Of course, my favorite part about this recipe is how easy these muffins are to make – just place the ingredients into your blender, give them a whirl, add some fresh berries and you’re ready to bake!
Plus these simply delicious muffins keep beautifully in the fridge, making breakfast even quicker since they can easily be reheated in just a matter of minutes!
Three cheers for an easy, delicious and healthy breakfast on the run!

This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

My mami frequently visit to see the secrets of cooking delicious.
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Pancake Muffins on the Go (GF, DF)
Yield: 8 muffins
Ingredients
  • 1/3 cup plain whole milk or coconut milk yogurt
  • 2 tablespoons unsalted butter (or coconut oil), melted
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 1 3/4 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1/4 cup diced strawberries
  • 1/4 cup whole blueberries
Instructions
  1. Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
  2. Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
  3. Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
  4. Transfer the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the 8 lined muffin cups.
  5. Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean. Remove from oven and allow muffins to cool 2–3 minutes in the tin. Then run a knife around the edges of each cup and invert the pan over a sheet of parchment to remove.
Notes
These pancake muffins store well in the fridge for 3–4 days. To reheat, simply place in a 200°F oven for 3–5 minutes, until warm.
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