Friday, August 16, 2013

Friday Finds :: {Pancake Muffins}

I found a recipe for pancake muffins on Pinterest. Since Hubby is home today I needed to make it "Hubby Friendly". Hubby is egg and dairy free due to allergies. I have a great recipe for pancakes from scratch that I use, so I substituted. Well, it worked but it took longer.

I'm known for not reading the recipe thoroughly enough and then messing it up a bit. They did turn out, though, it just took a bit longer to bake!

I doubled my vegan pancake recipe, sprayed the muffin tins, filled the muffin tins, topped with fresh frozen blueberries {or is it frozen fresh blueberries?} and popped in the 350 degree oven for 25 minutes. I made up some scrambled eggs and put a peach on everyone's plate (which I bought at a local farmer's market yesterday!).

Here's what I did:

Preheat the oven to 350 degrees F.

In a large mixing bowl add:

2 cups flour
2 tablespoons sugar

4 tablespoons baking powder
1/4 teaspoon salt
2 cups soymilk
4 tablespoons vegetable oil

{original recipe found here}

Mix well with a wire whisk.
Take 1/4 cup batter and pour into a muffin tin that is sprayed with cooking spray.
Top with fruit or meat.
Bake in oven for 25-30 minutes or until a toothpick comes out clean.

Serve with scrambled eggs (I put green peppers and cheese in my eggs! YUM!) and fruit.
Makes 14 muffins

What I want to do is find a recipe for a dry vegan pancake mix where I can follow the original recipe (same link as at the top of the post) and see how it turns out/tastes different.

These were so delicious and perfect for a morning where everyone is home! That way we can sit down and have a delicious breakfast together instead of eating in shifts! Something we can't always do at dinner because of Hubby's job.

1 comment:

  1. These look delicious! I've been on the hunt for breakfast recipes that we can make ahead of time and freeze to make mornings a little easier and not rely on cereal. I'll add this one to the list!