If you are terrible at making pancakes then you need to try these gluten-free pancake muffins.
I took a classic and made it into a muffin so that you can put it in the oven, set the timer, and not worry about burning or flipping pancakes.
The nice part is that you can totally customize the filling and add things like chocolate chips, blueberries, sprinkles, or whatever else!
- 2 cups gluten-free flour (with xanthan gum)
- 4 tbsp baking powder
- 4 tbsp melted coconut oil
- 1 1/2 cup coconut milk
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp coconut sugar
- 1/2 cup chocolate chips (optional) or blueberries, sprinkles, etc
Preheat oven to 400F
Line or grease a muffin baking sheet
Add gluten-free flour and baking powder to one bowl and mix
In a separate bowl mix coconut oil, coconut milk, vanilla extract, eggs and coconut sugar
Combine everything together and mix well
Pour into muffin tins
Bake for 15-20 minutes
Serve with maple syrup