Saturday, July 28, 2012

Pancake Cups

Peanut Butter Banana Nut Pancake Cups
My kids beg for these almost every morning since the first time I made them.  I originally saw this recipe on pinterest (here - Real Mom Kitchen) and though they don't come out exactly as it says it is a HUGE hit in my house.  The middle sinks in just a bit so it looks like a bowl.  Of course, I modified it to fit what we like a bit better to make it healthier.  I actually love making these because everything goes directly into a blender then poured into a muffin tin so little mess and little clean up.  Plus my kids use almost no syrup this way which I really like.

We've done quite a few variations of this now.  We've done it with peanut butter and bananas.  We've done it with chocolate chips and peanut butter, we've done it with blueberries and lemon zest and we've done it melted jelly or jam over the top as well.  YUM!!!  This makes 24 pancake cups.  If you want just 12, cut the recipe in half.    

Lemon Blueberry Pancake Cups
Peanut Butter Banana Pancake Cups

6 whole eggs
1 c. almond milk
1 c. whole wheat pastry flour
1/4 c. vegan butter melted
1 tsp. vanilla extract
1 tbsp. honey

Preheat oven to 400 degrees.  Add your eggs, milk, flour and vanilla into a blender and let it whirl until smooth.  Add in your butter and honey and again let it whirl.  Pour into a muffin tin (well greased) and fill it a little under half way full.  Bake for 15 minutes.  Allow to cool a few minutes then remove from pan and add your toppings of choice.  I like to add a dollop of peanut butter, sliced bananas and chopped nuts to mine.


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