With our youngest son, his food allergies have always posed a challenge, but he is an adventurous eater so is willing to try new things Mom makes for him. Breakfast though can be a hard one, and with Kindergarten starting soon this year, he needs an easy breakfast. Gluten free and allergy friendly mini pancake muffins work well for this!
I decided to finally give Enjoy Life’s Pancake and Waffle mix a try, and adapted a recipe of theirs. Mine made bigger muffins (theirs called for a 30 count). On a side note, I’d sweeten them a bit next time, since they are a hand food. Alistaire liked them, but preferred the ones I sprinkled mini chocolate chips on top. Maybe a Tablespoon sugar?
Gluten Free Mini Pancake Muffins
- 1½ cups Enjoy Life Pancake and Waffle Mix
- ¼ tsp ground cinnamon
- ¼ tsp pure vanilla extract
- 2 Tbsp + 1 tsp oil (used avocado)
- 1 cup water
Preheat oven to 325°. Spray a 24 count mini muffin pan lightly.
Whisk the ingredients together, till smooth. Divide between the pan, about a Tablespoon in each cup. If desired, sprinkle a few mini chocolate chips on top.
Bake for 10 to 15 minutes, until done.
To remove, use a plastic knife, run around the outside to pop out gently.
Let cool on a rack.
Freeze any leftovers. To reheat, microwave on a dish for about a minute.