Simple, fun, and mouth popping pancake muffins will have your kids enjoying breakfast again! These pancake muffins are made with natural ingredients, so your kids (and yourself!) will be full and satisfied all morning. The recipe is so versatile, you can add any of your favorite ingredients such as berries, banana or chocolate chips.
2 eggs, plus 1 egg white
1/4 cup melted coconut oil
2/3 cup water
2 tablespoons raw honey
1 teaspoon pure vanilla extract
2 1/2 cup almond flour
1/2 cup arrowroot flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
Spray muffin tins lightly with cooking spray.
Add eggs, egg white, coconut oil, water, honey, and vanilla extract to a blender. Blend until frothy, about 20-30 seconds.
Add the remainder of the ingredients and blend until blended, about 1 minute.
Add the batter to the muffin tins.
Evenly divide the mini chocolate chips to the top of the pancake muffin batter.
Bake for 10 minutes, until fluffy and golden brown.
You can substitute the chocolate chips for any fresh or frozen fruit as well.
These pancake muffins freeze well! Just put them in a freezer ziplock bag and thaw them out as needed.
The same batter can also be used to make regular griddle pancakes.