Grain Free Pancake Muffins

On the hunt for a portable breakfast, free of gluten & grains? The search is over! Our Grain Free Pancake Muffins are exactly what you've been looking for.

On the hunt for a portable breakfast, free of gluten and grains?  The search is over! Our Grain-Free Pancake Muffins are exactly what you’ve been looking for.

grain free pancake muffins - perfect portable breakfast kids will love!

Using your blender, or even a food processor the batter for these delicious Grain-Free Pancake Muffins comes together quickly.  They are filling and perfectly nutritious without refined sugars or grains.

Even if your family doesn’t follow a grain or gluten free diet, kids will love the pancake flavor in each bite, and really, who doesn’t love a delicious, portable breakfast?

Watch how these pancake muffins are made:

For more grain free recipes to fill your other meals, check out our Grain Free Meal Plans to add a little more variety and fun to your family meals!

5.0 from 1 reviews
Grain Free Pancake Muffins
 
Recipe from Everyday Grain Free Baking Cookbook directions adapted.
Author:
Serves: 8
Ingredients
  • ½ cup plain whole milk yogurt
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon apple cider vinegar
  • 1 ¾ cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt 3 large eggs
  • Optional: ½ cup blueberries or strawberries
Instructions
  1. Preheat oven to 350F and line muffin pan with 8 liners.
  2. Place yogurt, melted butter, honey (or maple syrup), vanilla, and apple cider vinegar into a blender.
  3. Blend just until combined.
  4. Add almond flour, baking soda, and salt to the wet mixture and blend.
  5. The batter will be very thick, so you might need to wipe the sides with a spatula.
  6. Add the eggs to the thick batter and blend, just until everything is combined. If you over mix, the muffins won’t be tender.
  7. If you are adding blueberries to these muffins, transfer batter into a bowl and fold in the berries. Then, distribute batter evenly into the 8 muffin cups.
  8. Bake in the preheated oven for 18 minutes, until the tops are golden brown and a toothpick comes out clean.
 

Recipes You May Also Like

About MOMables - Laura

Mom to 3 awesome people and MOMables CEO. I work hard in my kitchen so you don't have to. I'm obsessed with tacos and coffee -not always in that order.