Egg-Free Pancake Mini-Muffins
Pancake mini-muffins are a fun and portable twist on traditional pancakes, perfect for breakfast on the go or brunch gatherings.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.
Egg-Free Pancake Mini-Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (180°C) and grease a mini-muffin tin.
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In a large bowl, whisk together the flour, oats, baking powder, salt, and cinnamon.
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In a separate bowl, combine the milk, maple syrup, vegetable oil, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Gently fold in the fresh berries.
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Spoon the batter into the greased mini-muffin tin, filling each cup about 3/4 full.
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Bake for 12-15 minutes, or until the pancake mini-muffins are golden brown and cooked through.
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Remove from the oven and let cool for a few minutes.
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Serve the pancake mini-muffins warm with maple syrup for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
