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Grain Free Pancake Muffins

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

5 from 1 reviews

Recipe from Everyday Grain Free Baking Cookbook directions adapted.

Ingredients

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.
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