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5-ingredient Muffin Tin Pancakes Recipe

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This recipe for 5-ingredient Muffin Tin Pancakes is from Kassandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs.
•1/2 cup gluten-free plain flour.
•1/2 cup milk of your choice (full-fat, almond, oat, rice).
•1/2 teaspoon salt.
•1/3 cup butter, melted.


Sweet Toppings
•1/2 cup blueberries, fresh or frozen.
•1/3 cup ricotta.
•1/2 teaspoon ground cinnamon.


Savoury Toppings (see notes)
•100 g bacon, diced.
•1 cup spinach.
•50 g feta.
Directions:
Directions:
1. Preheat oven to 220°C/425°F/Gas Mark 7 and grease an 8 or 12 hole muffin tin with a little butter. Alternatively, you can use a non-stick muffin tin.2. Place all ingredients in a blender and blend until smooth. Pour a small amount into each muffin tin, filling to about ⅔ of the way full.3. Place in the oven and cook for 15 minutes, or until golden and risen.4. Serve warm and fill your mini pancakes with your choice of sweet or savoury toppings!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
17 Minutes

 

 

 

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