I love pancakes.
But it’s hard to eat them on the go. Syrup is a particular challenge.
Further, while I equate pancakes with cozy comfort (along with pajamas, fleece tights, and British murder mysteries), I could do without the subsequent sugar rush of all-purpose white flour and refined sugar.
And in a perfect world, I could make the pancake ahead of time, too.
So I created these:
Made with a combination of coconut flour and chickpea flour, they are grain-free, vegan, faintly sweet from maple syrup, tender as French madeleines, make-ahead, easy, cheap, portable, and all-around amazing.
Picky children and skeptical spouses think they are pretty great, too.
I’m dubbing these Fluffy Muffin Tin Pancakes;, while they are baked in a muffin tin, they are not muffins.
These bake up in under 10 minutes; they should be just set at the centers and slightly golden at the edges, like this:
You can add a raspberry in the middle for an extra touch of sweet :). A scatter of blueberries would also work.
I sprinkled mine with some grain-free powdered sugar (I used this brand, but you can google recipes to make your own, too). Don’t sprinkle them too far in advance (i.e., if you are storing them for awhile), as the sugar will dissolve into the pancakes. Not a bad thing, but I like the snowy look of freshly sprinkled pancakes.
Also, while I designed these to be portable (maple syrup built into the pancake), you can certainly eat these at home, reheated, stacked, and drizzled with additional syrup.
I tried to take a dainty princess bite. #Fail.
Hand-held, portable pancakes, made in a muffin tin! They are grain-free, vegan, Nut-free, and lightly sweetened with maple syrup. Yum!
- 1/3 cup chickpea flour
- 3 tablespoons coconut flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 3/4 cup nondairy milk (see note)
- 4 teaspoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon virgin coconut oil, melted (see note)
- Optional: grain-free powdered sugar (like this)
- Preheat oven to 400F. Grease or spray all 12 cups of a standard muffin tin.
- In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, and salt. Add the milk, maple syrup, and vanilla, whisking until smooth, then whisk in the coconut oil until blended.
- Divide the batter evenly among the 12 prepared cups (about 1-1/2 tbsp per cup).
- Bake in the preheated oven for 6 to 8 minutes until set at the centers and edges are golden brown. Transfer to a wire rack and cool in tin for 20 minutes. Using a butter knife, carefully remove the pucks from the cups. Serve warm or at room temperature.
Coconut Flour: I have found that coconut flours vary a lot by brand in terms of their absorbency. This batter should be similar to traditional pancake batter, so if it seems thicker than that, add a little bit more milk.
Milk: Use any nondairy milk, such as almond, hemp or soy milk. Full-fat coconut milk is not recommended. If you are not avoiding dairy, feel free to use dairy milk.
Fat: An equal amount of neutral vegetable oil can be used in place of the coconut oil. If you are not avoiding dairy, feel free to use melted butter or ghee.
Storage: Store the cooled pucks in an airtight container in the refrigerator for up to 5 days.
- Category: Breakfast, Bread
- Serving Size: 3 pucks
- Calories: 160
- Sugar: 8.5 g
- Sodium: 143 mg
- Fat: 6.5 g
- Saturated Fat: 4.9 g
- Carbohydrates: 19.6
- Fiber: 4.9 g
- Protein: 5.6 g
- Cholesterol: 1 mg