Craving pancakes but needing some portable mealprep snack/brekkie items for the busy week ahead? PANCAKE MUFFINS are the perfect solution!
For these tasty grain-free treats, I used Simple Meals almond flour pancake mix. And as per my usual antics, I boosted the recipe with some extra protein and adaptogens for good measure!
1/3 cup unsweetened almond milk (I like to use my Almond Cow to make homemade plant-based milk)
3 Tbsp avocado oil or melted coconut oil
1 tsp pure vanilla extract (optional)
1/4 cup Further Food collagen peptides (optional)
1 box Simple Mills grain-free pancake mix
1 Tbsp gelatinized maca powder or 1 1/2 tsp FreshCap Mushrooms Thrive 6 mushroom blend (optional)
optional toppings for serving: fruit, nut butter, yogurt, chia jam, pure maple syrup
Preheat oven to 350F. Prepare muffin tin with paper or silicone liners or grease lightly.
Whisk together eggs, almond milk, oil, and vanilla.
Add collagen, pancake mix, and maca or mushroom blend and whisk again until blended.
Divide batter into prepared muffin tin to 3/4 full and bake for 25 to 30 minutes or until toothpick inserted comes out clean.
Pancake muffins can be stored in an airtight container in the fridge for 5 days or frozen for up to 2 months.