Sunday, June 9, 2013

Mini Pancake Muffins (Top 8 Free)

As I am preparing for our 12 day summer vacation, I am thinking of all the food I will have to pack.  It can be a bit overwhelming to think of all the preparation that goes into this.  I'm looking for easy recipes I can make ahead of time so I won't have to do as much food prep while we are there.  I came across this recipe for mini pancake muffins on Making it Milk-Free and thought this would be the perfect breakfast for an on-the-go morning. 

1 c gluten free multi-purpose flour (I used King Arthur Flour brand)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2/3 c milk-free "buttermilk" (fill a measuring cup with rice milk, or other dairy-free milk, to just below the 2/3 cup line, add vinegar or lemon juice until reaches the 2/3 cup line and stir) 
1 egg equivalent (I used EnerG Egg Replacer)
1/4 tsp maple extract
2 Tbsp milk-free butter, melted (I used Earth Balance, Soy Free)
1/2 c rice milk (or other dairy-free milk)

You can add in whatever you like if desired.....blueberries, bananas, chocolate chips, etc.

For complete instructions, click here

These little muffins were a big hit!  I didn't serve them with syrup this morning because I wanted to test their desirability when served plain (since this how they will be served on vacation - less mess).  I  can only imagine how quickly they will go when there is pure maple syrup for dipping.  I will definitely be making these to take with us on our summer vacay!  Easy to make, easy to pack.  Just my style!

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