Strawberry Pancake Mini Muffins

Who doesn’t love breakfast food? Especially pancakes! 

This recipe uses Birch Benders Paleo Pancake Mix— a grain-free pancake mix that’s much better for you than traditional wheat-based mixes (i.e. Aunt Jemima, Bisquick, etc.). It’s made with cassava starch, coconut flour, and almond flour. Cassava is a nutty-flavored, starchy root vegetable native to South America, which has a lower glycemic response compared to grain-based flours. 

Instead of drowning them in maple syrup, I like to take a gentler approach and serve them with a couple tablespoons of nut butter (almond, peanut, sunflower, or cashew) mixed with a teaspoon of pure maple syrup. If necessary, mix with a little unsweetened almond or coconut milk to thin it out a bit. Pair with an egg and breakfast is served! 

Print Recipe

Strawberry Pancake Mini Muffins

Prep Time

10 minutes

Cook Time

12 minutes

Servings

servings (1 serving = 5 mini muffins)

Ingredients

• 1 cup Birch Benders Paleo Pancake Mix
• 1 large free-range, organic egg
• 2/3 cup unsweetened almond, coconut or cashew milk
• 3/4 cup diced fresh strawberries You could also use raspberries or blueberries!

Prep Time 10 minutes Cook Time 12 minutes Servings servings (1 serving = 5 mini muffins) Ingredients 1 cup Birch Benders Paleo Pancake Mix 1 large free-range, organic egg 2/3 cup unsweetened almond, coconut or cashew milk 3/4 cup diced fresh strawberries You could also use raspberries or blueberries!

Instructions

1. Preheat oven to 350°F. Lightly grease mini muffin pan with coconut oil or use mini muffin cups.
2. In a medium bowl, whisk together pancake mix, milk, and egg. Batter will be slightly lumpy. Spoon 1 heaping tablespoon into each well in mini muffin pan and top each with 3 pieces of diced berry.

   
3. Bake for 12 minutes, or until lightly browned. Cool in pan for 5 minutes. Remove and serve with a tablespoon or two of fresh ground almond, peanut, cashew or sunflower butter. If you want a maple flavor, simply stir 1 teaspoon of pure maple syrup into 2 tablespoons of nut butter of choice and spread equally on each muffin. Yum!

   

Recipe Notes

Nutrition Facts per serving (5 mini muffins): Calories: 135; Total Fat: 7 g; Saturated Fat: 2 g; Sodium: 290 mg; Potassium: 180 mg; Total Carbohydrate: 14 g; Dietary fiber: 5 g; Net Carbohydrates: 9 grams;Sugar: 2 g (no added sugar);Protein: 7 g

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