Whole Wheat Pancake Mini Muffins

I don’t know about you, but I find weekday mornings to be a crazy rush.  I have to get myself and my kids ready, make 3 lunches (the third lunch belongs to my husband) and get breakfast on the table.  During this time my kids are both asking me tons of questions AND fighting with each other non-stop, both of which interfere with me getting everything done as quickly as I would like to.  All of this before 8:30 when we have to start getting ready to leave the house, which is a whole other ordeal in itself.  Needless to say, I’m always looking for breakfast ideas that could be made ahead of time and simply put on a plate to make my mornings run a little smoother.

My kids aren’t generally too hungry first thing in the morning.  But I like them to eat even just a few bites of something so that they don’t go to school on a completely empty stomach.  When I ask them what they want for breakfast, the one food they always ask for is pancakes.  Not an easy thing to make when you’re busy enough as it is.  So I decided to make pancake muffins.  Not only can they be made ahead of time, and even frozen, but the batter only takes a few minutes to put together.

I was worried the end result would taste more like a plain muffin, but I was wrong.  These taste just like a pancake…in a muffin form.  While there are endless options to the number of add-ins you could include, I didn’t add anything and we all thought they were delicious.  I know when a recipe turned out good when one of my picky eaters declares “these pancake muffins are really good mommy, can I have another?”

Ingredients:

1 cup white/soft whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. margarine or butter, melted
1/3 cup pure maple syrup
1/2 cup milk (I used 2%)
Add-ins (optional): mini chocolate, white chocolate, peanut butter and/or butterscotch chips, blueberries, finely chopped fresh fruit (ie: apples, peaches, banana, strawberries), mashed banana or pure pumpkin puree, shredded coconut, dried fruit that has been soaked in boiling water (ie: apricot, raisins, dates), pecans

Directions:
1. Preheat oven to 350 degrees and spray a mini muffin tin well with nonstick cooking spray.
2. In bowl, mix together flour, baking soda, baking powder and salt.
3. Make a well in the middle and add melted butter/margarine, syrup and milk.  Mix everything together just until combined.
4. Spoon in muffin tin and bake for about 11-15 minutes.

Nutritional Information:
Servings: 18 mini muffins
Calories per muffin 50, total fat 1.5g (sat. fat 0g), total carbs 8.6g, fibre 0.9g, sugar 3.3g, protein 0.9g

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