Pancakes, Pancakes we all LOVE pancakes! My daughter asks if it is pancake day EVERY single day of the week! Luckily for me she is not picky about what form her pancakes come in….que pancake muffins!
We needed and easy go to breakfast this morning. Our little miss has not been feeling the best between a virus and her EoE. I love that I can go in my pantry and make something that she loves…she is my pancake lover after all. This is an easy recipe to whip up and make the whole family happy.
I always have helpers in the kitchen. This morning, I chuckled a little bit when my daughter asked why I was using a banana for the pancake muffins. We all know that when you omit egg from recipes that you have to be creative. This recipe has just over a half cup of hidden fruit, which makes this sneaky chef happy….extra fiber, nutrients and flavor for the WIN!
Pancake muffins are great because you can freeze the extras for a quick school or work day breakfast. I also love throwing a pancake muffin in my daughter’s lunch box for a special treat.
Banana Chocolate Chip Pancake Muffins
Ingredients
- 2 cups gluten free pancake mix
- ¼ cup applesauce
- 1 mashed banana
- 4 tbsp oil
- ½ tsp vanilla extract
- 1 tbsp honey
- 2 cups dairy free milk
- 1 cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees
- In a large bowl mix together the first 6 ingredients
- Slowly add in the milk, stir until combined
- Fold in the chocolate chips
- Add the mixture to a greased muffin pan, filling the wells all the way up.
- Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
- Let cool and Enjoy!
