Grain-free Pancake Bites
Grain-free Pancake Bites are the easiest make-ahead breakfast for all those busy morning
We all love a good pancake, but we only have time to stand over the stove and flip each one on Sundays, right? I’ve made a classic pancake recipe into the perfect finger-food! Pancakes made in muffin tins!! They are a game-changer in our house, we make a big batch of them on the weekend, pop them into the freezer, and just like that we have instant Sunday morning breakfasts all week long! Mornings arrive and we take the Grain-free Pancake Bites from the freezer, warm them up in the oven or the toaster, and dip them in a bowl of maple syrup. The best thing…the kids just eat them with their fingers! (I have pictures to prove it on my Instagram account!!) Does that make me a good mom or a bad mom? Hmmmmm…
They’re the perfect size for kids and adults! And yes, you can have good manners and still use a fork! BUT, with the Pancake Bites being so perfectly round and not overly thick like a muffin, the kids eat them as snacks too! We’ll pack them along for camping, a trip the zoo, in the car or a little outing to the park. For on the go, we skip the maple syrup (a little too sticky!) and they just eat them plain. They’re sweet enough with the mashed bananas and blueberries. Toddlers eat about 2 of them and the older kids can eat anywhere from 4-6 of them depending on their age and their activity level (#boymoms you know what I mean!).
Spending a minimal amount of time for an unbeatable breakfast is a win win in my book! I am a HUGE believer in having breakfast each morning so if you find yourself struggling to get a breakfast that will be filling and NOT full of sugar (aka cereal!!) before having to run out the door for work or school, make a batch of the Grain-free Pancake Bites! We love to pair it with Sausage Scramble (recipe coming on Thursday!) to get an added amount of protein to help keep you going all morning.
Ready for the perfect gluten-free pancake? And dairy-free. And egg-free. Say what?? Yes, Pancakes Bites are free of gluten, dairy and eggs! Here’s the BEST part…they taste like pancakes and they are NOT sticky in the middle…I repeat, they are not STICKY in the middle!! If you’ve tried making pancakes sans those three ingredients, you probably had a few kitchen fails from the pancakes turning out sticky in the middle. I know I have!! The trick I’ve found is using Cassava flour. It’s more like a gluten-texture and holds together. It’s not only gluten-free, but also nut-free! And instead of using eggs to help make the fluffier-version of pancakes I’ve used my dad’s secret…using vinegar and baking soda! Kind of like a good ole sandbox volcano 😉 The vinegar and baking soda acts like an egg in this recipe and helps to make the Pancake Bites a little more fluffy.
I am all about experimenting in the kitchen and making a recipe fit your family! We have a few different palates to try to please in our crazy crew, so we make different Pancake Bites for everyone! We always keep the mashed banana and cinnamon in this recipe (it doesn’t turn out well if you omit them, especially the bananas!), but we switch out the blueberries for strawberries, apple chunks, mini chocolate chips (for birthdays!) or no add-ins! Banana-cinnamon is great on it’s own!! So, be creative in the kitchen and have fun making some Pancake Bites YOUR kids will enjoy!
- 2 bananas, mashed
-
1/4
cup
avocado oil
- 1 1/2 cups dairy-free milk
-
1 1/2
cups
Cassava Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp vinegar
- 1/2 tsp ground cinnamon
- 1/2 cup frozen wild blueberries
-
1-2
scoops
collagen peptides
optional
-
Preheat oven to 350 degrees. Prep muffins tins with spray.
-
In a medium mixing bowl stir together the mashed banana, avocado oil, vinegar and milk. Add the Cassava flour, baking powder, baking soda, and cinnamon. Slowly stir with large spoon or whisk. Fold in the collagen if using.
-
Spoon the batter into the prepared muffin tins. About 2-3 tablespoons for each muffin. Top with frozen blueberries.
-
Bake for 12-15 minutes or until golden brown on the edges.
Store leftovers in a glass container in the fridge for up to 5 days. Freezer friendly.
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