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June 10, 2014 | Posted in:Breakfast, Gluten-Free

For a teacher, summer vacation is a time of pure bliss.

Now that I have my mornings available, I am switching my mundane breakfast routine. No longer do I need to resort to a quick bowl of cereal while standing up. Now, I have the time to get creative with breakfast (and sit down while eating it).

Looking for something new, I found this on Pinterest:

gross

The idea is ingenious, but instant pancake mix? Ugh. So much no is happening here. I know, no one likes the judge-y vegan girl, but come on. The ingredient list is so nast. And no, it’s not perfect for kids.

Needless to say, it was a recipe that was easy to top.

I used a tried-and-true GF pancake recipe with this creation, and it came out great. GF pancakes are a lot heavier, so these pancake bites aren’t as airy as “normal” pancakes are. However, they still stay intact, and will deliciously fill up your belly.

I love this recipe because it’s so versatile! Pancake bites are perfect for any breakfast situation, whether it be on-the-go, a cool breakfast side, a bake sale item, or a trendy item for brunch entertaining. It’s also versatile in the way that there are so many different items you can throw in. Fruit, chocolate chips, spices… the possibilities are endless!

It’s summer, so it’s berry season! I tried four different fruits to see which pancake bite was the yummiest. Scroll to the bottom to see the winner! LET THE HUNGER GAMES BEGIN!

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Head to head, fruit against fruit. Who will win?

 

Gluten-Free Pancake Bites

Prep Time: 15-20 minutes

Cook Time: 15 minutes per batch

Yield: 50+ mini muffins

 

Ingredients

Dry:

  • 1 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp xanthan gum

Wet:

  • 1/3 cup coconut oil
  • 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
  • 1 1/2 cup warm water

Add-ins:

  • blueberries
  • raspberries
  • strawberries
  • peaches
  • But honestly… do what you want!

 

STEP 1: Mix your nondairy milk with the apple cider vinegar.

Guess what? You don’t need butter to create buttermilk! I love this part. It’s very science-y!

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STEP 2: Add the buttermilk, oil, and warm water into a mixing bowl.

Mix!

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STEP 3: Whisk the dry ingredients together.

Do this in a separate bowl.

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STEP 5: Combine the wet and dry ingredients.

Slowly add your dry ingredients to your wet ingredients until full incorporated.

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STEP 6: Pour the batter into the mini muffin pan.

Use a tablespoon to scoop the batter into a mini muffin pan. Fill up the batter 3/4 full.

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STEP 7: Add in your add-ins!

Push them down into the batter. I put my four contenders in their own rows.

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Bake your pancake babies in the oven at 350° for 15 minutes, or until your pancakes are golden brown.

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So, which one was the winner?

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Actually, they were all delicious, but think I’m going to have it to give it to Strawberry. Despite being the least aesthetically-pleasing bite, the juices leaked into the batter during bake time, making it irresistible. I think that fruit was in its peak ripeness compared to the others, which also tipped the scales in its favor. They were all fantastic, though. Great work out there, fruits.

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Happy baking/making,

thisvegangirllogo

17 Comments

  1. kerra
    February 5, 2015

    Leave a Reply

    I recently just made these, they turned out so good and they were super easy to make!! Thanks for the recipe!

    • This Vegan Girl
      February 6, 2015

      Leave a Reply

      They’re easy to make and even easier to eat! Lol. Thanks for your comment. I’m glad you liked it, Kerra!

  2. Lisa
    February 17, 2015

    Leave a Reply

    Do you spray the pan with anything?

    • This Vegan Girl
      February 18, 2015

      Leave a Reply

      I would definitely spray or rub something on the pan. I have coconut spray that I would use, or rub coconut oil on the pan.

  3. charly
    February 22, 2015

    Leave a Reply

    How do you store these?

    • This Vegan Girl
      February 22, 2015

      Leave a Reply

      Great question, Charly. I would freeze them. Let them thaw naturally or in the microwave. I usually heat mine up in the toaster oven once their thawed. Don’t place them in the refrigerator; all gluten-free baked goods tend to lose their moisture in refrigerators, causing them to dry out.

  4. Ms O
    March 26, 2015

    Leave a Reply

    The concept of putting pancake into muffins tins just blew my mind! I used my regular whole wheat buttermilk pancake recipe and added in plum or blueberries. My kids went crazy and I have a feeling we’re going to be making ‘Glorious Pancake Muffins’ all the time. It took so much less time, not having to stand over the griddle. Thank you for the great inspiration!

  5. Karen
    April 26, 2015

    Leave a Reply

    great idea! If I was to make them with my own recipe (not gluten free), would the Bake time be the same?

    • This Vegan Girl
      April 26, 2015

      Leave a Reply

      Karen, I think your bake time would be less. Gluten-free pancakes are more dense, so I’m assuming that it takes more time for it to bake throughout. I am guessing that your bake time would probably be 10 minutes. Keep a close eye on them and pull them out of the oven when they’re golden brown.

  6. Candace
    June 4, 2015

    Leave a Reply

    Can you make these with a plain pancake recipe??

    • This Vegan Girl
      June 5, 2015

      Leave a Reply

      Yep! The cook time probably won’t be as long with a recipe that contains gluten. I recommend checking on the bites after 10 minutes in the oven to see if they’re golden brown.

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