Today I am sharing a delicious and healthy pancake muffins recipe. Originally I had planned to share a healthy and dairy free pancake recipe with you today, however once I got the frying pan going to make the pancakes, I remembered that I am really, really bad at making pancakes (seriously, how do people get those beautiful, perfectly round pancakes?! Mine are always, without fail big fat uneven splats!) so I had a last minute change of plan and made these lovely pancake muffins instead.
One bonus of making pancakes this way, apart from them looking ever so slightly prettier (unless you happen to know the mysterious secret to perfect pancakes), is that this method makes them so simple to make that this recipe can go straight into my easy recipes for kids category. I’ll be getting Small Child to bake up another batch next week ready for our breakfast on pancake day, and I’m sure they will far better than my usual pancake splats! 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.
- 125g wholemeal flour
- 100g plain flour
- 1 Tbs unrefined sugar
- 1 Tbs baking powder
- pinch salt
- 30g dairy free spread (I used Pure sunflower spread)
- 2 large eggs
- 300ml soya milk
- 200g blueberries and/or raspberries
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. (You could also whisk by hand – gently whisk the eggs and melt the spread/butter first before adding to the mixture).
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!