Vegan Pancake Bites (AKA Pancakes to Go)

These are pancakes you bake in muffin tins.  So maybe we should call them Puffins? Or Mancakes? No. Panuffins? Mufcakes?  I'll have to work on it.

Anyway, these are pretty good. And with the syrup cooked right in, you can grab and go with these and not worry about the sticky mess.  I made some this morning with bananas and some with blueberries. You could add apples, peaches, strawberries, really anything you would put on top a pancake. I suppose you could even do vegan bacon or sausage that has been pre-cooked. My family loved these.

Banana and Blueberry Pancake Bites

PANCAKE BITES
(makes about 1 dozen)

1 1/2 c. Whole Wheat Flour
3/4 T. Baking Powder
1/2 t. Salt
3 T. Coconut Oil (softened) or Butter Crisco

Stir flour, baking powder and salt together.  Cut in the oil or Crisco until incorporated and no big chunks of oil remain.

Add in:
1 c. almond milk (or soy or coconut or your favorite plant based milk)
3/4 c. pure maple syrup

Stir until combined well, then scoop into muffin tins that have been sprayed with non-stick spray.  Fill muffin tins about 1/2-3/4 full, leaving room to top them with fruit or other toppings.  Place 1-2 tablespoons fruit or other toppings on muffins if desired.

Bake in preheated 350 degree F oven for 18-20 minutes or until cooked through. Baking time will vary depending on toppings.  Using frozen fruit will take a couple minutes extra.