Depending on how long you have been reading this blog you may have realized pancakes are my favorite breakfast food. I’m always looking for new recipes to try out. If you follow me on Pinterest you can very well see a good amount of the recipes on my Vegan Breakfast board are pancakes, waffles, crepes, or french toast. They’re all the same to me and all equally delicious.
Pancakes are the easiest out of the bunch so that’s my breakfast default. We used to have an electric griddle that made it even easier to cook pancakes since I could make 6 at a time. One day that griddle broke and made me extremely sad. There’s nothing I hate more than standing over the stove drooling with hunger first thing in the morning for two hours cooking one pancake at a time. It usually means papa tummy gets to eat his breakfast while I’m glaring at him from the kitchen, spatula in hand. I get the worst case of hangry-itis out of anyone I know. Believe me, it’s best to keep me fed.
To remedy this, until we get another griddle, I have been developing a pancake muffin recipe and it’s finally ready to share. The kids will love this since it’s like eating cupcakes for breakfast and there’s no you-get-to-eat-before-I-do-jealousy-rage going on. It’s all ready at once! The best part is they’re rather simple to make.
Gluten-free baking isn’t always difficult. I used a store-bought gluten-free all-purpose flour mix to make this a cinch. Different flour mixes will give you different results. After trying King Arthur’s mix and some other brand, I much prefer King Arthur. Using the other brand the batter was thick and slightly dry. Using the King Arthur mix resulted in a thin batter, making the muffins light and fluffy. You can tell the difference in the pictures below.
This recipe is so simple I’ve been able to make it in the mornings during the week for myself and have them ready-to-eat for a few days. All I do is refrigerate the leftovers in an airtight container after they have completely cooled. They reheat in our toaster oven with no problem. I have made these so many times already I know it’s a good recipe. If you don’t want to make the coconut cream top with whatever you want or eat them plain. My next favorite topping to use is jam, pumpkin or apple butter. So good!
Being muffins they are more portable and easier to eat with one hand. A big plus for me since little tummy usually demands my attention while I’m trying to do anything, especially eat. Oh that reminds me! She approves of these muffins too.
Cinnamon Pancake Muffins with Maple Coconut Cream
vegan, soy-free, nut-free, gluten-free
makes 1 dozen
- 1 1/2 cups gluten-free all-purpose flour mix (homemade or store-bought)
- 3 1/2 tablespoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup unsweetened nondairy milk
- 1/2 cup water
- 1 tablespoon flaxseed meal
- 2 teaspoons apple cider vinegar
- 3 tablespoons agave nectar
- 2 1/2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees and oil a standard 12-cup muffin tin.
- In a large bowl combine flour, baking powder, cinnamon, and salt.
- In a large measuring cup combine milk, water, flaxseed, and vinegar. Using a fork whisk ingredients vigorously for a few minutes.
- Pour wet ingredients into dry and mix. Add agave, oil, and vanilla and stir until well mixed with no lumps.
- Evenly pour batter into the 12 muffin cups. Bake for 20 minutes or until the top is golden-brown and springs back if gently pressed.
- Let cool then top with maple coconut cream and serve. Enjoy!
Maple Coconut Cream
- 15 ounce can regular coconut milk
- 1 teaspoon sugar
- 1/2 teaspoon maple extract
- Refrigerate coconut milk in can overnight for at least 12 hours.
- Open can and scoop out the cream that has separated to the top into a medium bowl.
- Add sugar and maple to the cream and beat using a hand mixer for 10 to 15 minutes or until the cream starts to stiffen.
- Cover and refrigerate until ready to serve.