Healthy Pancake Muffins Recipe

Today I am sharing a delicious and healthy pancake muffins recipe. They are also healthier than normal pancakes because they are baked rather than fried. This recipe uses dairy substitutes due to allergies in the family, but do feel free to replace the dairy free spread with butter and the soya milk with normal milk if you prefer.

Preheat oven to 180°C (Gas mark 4/350°F). Line a muffin tin with silicone cups or paper cupcake cases. Add the flours, sugar, baking powder, salt and dairy free spread or butter to a food processor or blender and whizz to combine. Add the eggs and whizz again. Add gradually the soya milk and whizz until smooth and lump free.

Transfer the pancake mixture to a jug for easy pouring, then pour into the cupcake cases, filling each to about two thirds full. Top each muffin with some berries of your choice, pushing them down slightly into the mixture. Bake for approx. 15 minutes until risen and golden. To check if they are done, pop a cocktail stick into the middle of one of the muffins and check it comes out clean (if not, they may need a couple more minutes in the oven).

Serve up with a little maple syrup or honey to dip them in and maybe some fresh fruit and natural yoghurt on the side - yum! Note: You could also use this recipe to make normal pancakes - just fry spoonfuls of the mixture in a little butter. Mine tasted delicious, but came out so wonky I couldn’t bear to take a photo - maybe I’ll master pancakes in time for next year!

This Healthy Pancake Muffins Recipe makes a fun breakfast idea for kids. Preheat oven to 180°C (Gas mark 4/350°F). Line a muffin tin with silicone cups or paper cupcake cases. Add the flours, sugar, baking powder, salt and dairy free spread or butter to a food processor or blender and whizz to combine.

Add the eggs and whizz again. Add gradually the soya milk and whizz until smooth and lump free. Transfer the pancake mixture to a jug for easy pouring, then pour into the cupcake cases, filling each to about two thirds full. Top each muffin with some berries of your choice, pushing them down slightly into the mixture. Bake for approx. 15 minutes until risen and golden. To check if they are done, pop a cocktail stick into the middle of one of the muffins and check it comes out clean (if not, they may need a couple more minutes in the oven).

I think you will enjoy it. E. I'm happy to be of service. I've been wanting to write this for some time now and am flattered over the responses it's garnered. I've not heard of "Thai Eagle Rice" but will look into it. The traditional way of cooking it is in itself the best way.

I'm just glad that I don't have to remove the husk/millet too when preparing it like my ancestors did! Thanks for a useful Hub. I like sticky rice. Its so nice, that you could even eat it plain. A similar one we have here is called "Thai Eagle Rice". I cook it until its soft and use a spoon to press it, till its all sticky - such a lovely aroma. Your Hub has given me some more ideas for when next I'm cooking.

I must say, it would be nice to cook it the Traditional way as you do. 8 years ago from Pennsylvania, U.S.A. What an excellent hubpage! Thank you for sharing something that I've been very curious about. I think I'm going to have to try sticky rice now. Thank You for delicious hub!

I did not know that you had to presoak sticky rice for so long! Don't they use sticky rice in sushi and California rolls. We made them at home a few times but the first time I used too much rice vinegar and the tasted like German California rolls. Thanks, kephrira. I appreciate the comment. Hi, AIDY. I'd send you a basket if I could!