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!
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
servings (1 serving = 5 mini muffins)
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- 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!
Ingredients
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- Preheat oven to 350°F. Lightly grease mini muffin pan with coconut oil or use mini muffin cups.
- 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.
- 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!
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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