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|
(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.
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.