“Rise and Shine! It’s time to get up!”
With school back in full swing, I’m always trying to think of quick, delicious breakfast ideas. These gluten free Pancake Muffins are the perfect way to start the day! They can be made ahead of time and frozen, so as long as the freezer is stocked, you are never more than 30 seconds away from a delicious, filling breakfast. They are also customizable – this isn’t a recipe as much as it is a suggestion. You can top your Pancake Muffins with chocolate chips, sprinkles, blueberries, seeds, fried bacon bits, nuts, or anything else that you might like on your pancakes.
My kids also love to take pancakes in their lunch kits, so I’ve also added these muffins to our Lunch Planner. Instead of needing a fork to eat, they simply take their Pancake Muffin and dip it into a little container of maple syrup.
These muffins are not only great for a make ahead breakfast, but they are also great for serving a crowd since aAll of the pancakes will be finished (and still hot) at once. Perfect for when the kids have sleepovers, or for brunch with friends.
What would be your choice gluten free Pancake Muffins topper?
- 1 cup brown rice flour
- 1/3 cup potato starch (not flour)
- 3 tablespoons tapioca starch/flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/2 cups buttermilk
- 2 large eggs
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 cup add-ins (chocolate chips, chopped fruit, nuts, etc)
Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin tin.
In a large bowl, whisk together all the dry ingredients.
In a smaller bowl, whisk the wet ingredients together.
Pour the wet ingredients into the dry ingredients, and stir until just combined.
Fill each muffin cup to 2/3 full, and sprinkle the add-ins on top.
Bake in preheated oven for 18-20 minutes, or until the tops bounce back when gently pressed.
Let muffins stand for 5 minutes before removing to a wire cooling rack. Serve warm, or allow to cool completely before storing in an air-tight container. Pancake Muffins can be frozen for 2-3 weeks.