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pop, pop, Pop-able Pancake Bites

pop, pop, Pop-able Pancake Bites

I must confess: these pancake bites were indeed my idea but the husband did the actual prep work for them. I just took pictures and stuffed my face :-)

These pancake bites are a perfectly portable breakfast on the go. The are so delicious on their own they don’t even require butter or syrup—this only adds to their amazing versatility :-) If you have kiddos running around the house (or will be with them for some occasion) they are also a quick and easy breakfast or snack that won’t leave sticky prints all over your furnishings.

Unfortunately, I did not get to take any of these with me to appointments outside the house as the husband and I ate them all for dinner the same evening we made them. (shrug)

Ingredients

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 Tbs granulated sugar

  • 2 Tbs coconut oil, melted and cooled slightly

  • 1 cup almond milk or other non-dairy milk

  • 1 tsp vanilla extract

  • 1 Tbs vegetable oil or coconut oil for cooking if not using a non-stick cooking surface

  • about 1 cup of finely chopped fruit of choice—I used strawberries, blueberries and mini chocolate chips as well as testing out four pops with a cherry syrup I’d made for a previous recipe.

  • As these are popable pancake bites we won’t be frying these on the griddle or in a pan but baking them in a non-stick mini muffin tin. You should get about 18 mini pancake bites from this amount of batter. Conveniently, many mini muffin tins have 18 depressions ;-)

Directions

Mix together the dry ingredients in a large bowl. Add the wet ingredients and whisk until smooth. Just don’t over mix the batter or it will become tough. This batter will likely be less thick than batter you’re accustomed to. Don’t worry, it bakes up wonderfully light!

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Set the batter aside to rest while you finely chop whatever fruit you’d like to have in your pancake pops. You’ll need about 1 cup if you’re using one fruit only; about 1/2 cup each for two types of fruit.

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Fill your mini muffin tin depressions about half way full with batter; you’ll need to save room to add the fruit and for the batter to rise.

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Once all you mini muffin depressions are half full you can sprinkle in whatever fruit (or combination of fruit) you like into each depression. I also used mini vegan chocolate chips in a few of the pancake bites. Variety is the spice of life!

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These pancake pops were baked for 10ish minutes at 400 degrees. Test them with a toothpick to be sure the batter is cooked through before taking them from the oven to cool.

The chopped fruit and mini chocolate chip pancake bites turned out spectacularly. The ones with the cherry syrup were also delicious as hell but I will admit that I used more syrup than I should have. I guess I’ll have to try them again. Practice makes perfect, right? ;-)



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