Pancakes are great, yet they are best when eaten right away. Make these flourless pancake muffins that can be made ahead, are healthy and so yummy!
Sometimes pancakes sound amazing, but the hassle of making them deters me from doing it. I literally can’t make them fast enough for my kiddos. It’s like they haven’t eaten in days or something and they just scarf them down. I still make them, don’t get me wrong but the other day I got this idea…why not make them into muffins so they are all ready at the same time?!
These muffins have the texture of a pancake, very pillowy with just the right amount of denseness (is that a word??). Top them off with a little almond butter which goes just perfect with the banana oat flavor, a berry or two to add some sweetness and you’ve got yourself a treat that you can call breakfast!!
Is there anything better than fresh berries in the summer?! You have been warned. You will likely be seeing tons of recipes coming with all of the fresh fruit I can get my hands on. If I had it my way, I would check out all of the farmer’s markets I could in Nebraska but pretty sure my kids wouldn’t be too excited about traveling in the car for hours to find out we are only there to buy fresh fruits and veggies! Hahaha!
I have a certain love for blueberries after our amazing family trip to Bar Harbor, Maine years ago. Here are a few favorites- blueberry spinach salad, best healthier blueberry muffins, and this berry delicious spinach salad. Check ’em out!
Ingredients
Oats
Banana
Vanilla
Baking powder
Cinnamon
Eggs
Coconut Milk
Almond Butter
Berries
Flourless Pancake Muffins with Almond Butter
Ingredients
- 1 cup Old Fashioned oats
- 1 medium banana
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup unsweetened coconut milk or milk of choice
- Toppings: almond butter fresh berries, coconut flakes, or even whipped cream!
Instructions
- Preheat oven to 350℉. Spray muffin tin with non-stick coating or olive oil spray and set aside.
- Add oats, banana, vanilla, baking powder, cinnamon, eggs, and milk to a blender. Blend for 30 seconds or until mixture is smooth.
- Pour batter into muffin tin, filling each cup 2/3 full.
- Bake for 12-15 minutes or until toothpick inserted in center of muffins comes out clean. Let muffins cool for 5 minutes.
- Using a butter knife, scrape around outsides of muffins for easy removal. Top muffins with almond butter, a berry or two, and unsweetened coconut flakes. For a little extra sweetness, add a dollop of whipped cream!
Notes
More Great Breakfast Ideas
Blackberry Muesli Cups
Egg, Tomato, & Pesto Sandwich
Modern Eggs Benedict with Avocado Sauce
