These past few weeks I’ve been on a big pancake kick.
I tend to cycle through my breakfasts and lately it’s been oatmeal—>eggs—>PANCAKES. There’s just something about a fluffy stack with golden maple syrup dripping down. I mean, just look at that picture above. Isn’t maple syrup a thing of beauty? So shiny 😯 .
The one drawback of pancakes is that they usually require a sit-down meal at a table and 15-20 minutes to make in the morning. While I love a lazy Sunday morning brunch, on the weekdays I’m usually in a rush and don’t have much time to spend hovering over a frying pan. And then it hit me… the answer to all of my (pancake) problems: pancake muffins! I loved the idea of putting pancakes in an easy-to-grab form so I could eat them on the run. While I’ve been enjoying these with maple syrup, they would be awesome with a smidge of peanut butter!
To ensure that I could eat pancakes on a daily basis without feeling weighed-down from all the sugar and hungry 30 minutes later, I pimped these bad boys out with whole wheat flour and only one tablespoon of butter in the entire batch. Hooray! Each pancake muffin comes out to only 70 calories and a bit of fiber and protein to help fuel you through your day. It’s a great alternative to sugar-filled cereal and will make even the most fussy eaters happy!
