Breakfast Cupcakes

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March 20, 2015 By

Are you allowed to eat cupcakes for breakfast? I guess so, but it’s highly frowned upon. If you tell someone that you ate a cupcake for breakfast, you will probably get scolded for it. It’s the dessert label, or high sugar content, that turns people off.

Despite the sugar that exists in both pancakes (with maple syrup) and yogurt, they’re both considered to be acceptable breakfast options. I suppose the fat and sugar content isn’t as high in these two items.

What if I were to tell you that you can have your cupcake (for breakfast), and eat it, too (without being judged or berated by others)?

If you have pancake batter, a mini muffin tin, an oven, and yogurt, you have the makings of breakfast cupcakes!

 

Breakfast Cupcakes

Prep Time: 15-20 minutes

Cook Time: 17 minutes

Yield: 48 mini cupcakes

 

Ingredients

For the Pancake Batter:

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

For the Yogurt “Icing”:

You may use any yogurt you’d like, but I recommend nondairy Greek yogurt (you’ll see why later).

I created my own concoction. If you’d like to use my recipe (as seen in pictures), use the following ingredients:

  • one container of nondairy Greek plain yogurt (I used the brand So Delicious)
  • 4 small strawberries
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla

 

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 4: Combine the wet and dry ingredients.

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

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Step 5: Pour the batter into the mini muffin pan.

Grease up your mini muffin pan. Use a tablespoon to scoop the batter into the mini muffin pan. Fill the cup 3/4 of the way.

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Place this in the oven at 350°F for 17 minutes. There’s a good chance that they’ll look like perfect puffballs of golden perfection when they’re done cooking.

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Step 6: Gather/create your yogurt icing.

If you just plan on plopping your yogurt on top, that’s perfectly legal! I guess all you have to do is take it out of the fridge.

If you plan on using the yogurt from the package, there are two roads you can take. To Greek, or not to Greek? That is the question.

If you want a more “glazed” cupcake (as seen in my photos), go for non-Greek yogurt. If you’re looking for the normal cupcake look, go with Greek yogurt. Here is a picture from my Instagram of an instance where Greek yogurt was used with minimal modifications:

A photo posted by Kristen (@thisvegangirl) on

That looks cool, too, right? It’s all about preference.

However, I must stress that if you plan on using the yogurt icing recipe I have provided on this page, you MUST use Greek yogurt. If you use non-Greek yogurt, the result will be way too runny. The strawberries carry water that that waters down the Greek yogurt.

For those of you using the yogurt icing recipe, place all ingredients in a blender and mix until fully incorporated. While waiting for the pancakes to finish cooking, place in the refrigerator or freezer after mixing to cool down the mixture. The pancakes might be a little warm, and we don’t want the warmness of the pancakes to melt the yogurt even more.

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Step 7: Put the icing on the cupcake!

Wait for your pancakes/cupcakes to fully cool down before placing on your icing. You don’t want the yogurt to melt even more on top due to the heat.

Use this opportunity to get creative here. You can choose the classic frosted look:

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You can dip your pancakes into a yogurt pool:

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You can even dress them up elegantly with a topping of your choice:

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This recipe allows for you to get inventive and use your imagination! If you’re on Instagram or Facebook, take a picture of your breakfast cupcakes and tag me in your post so I can see your unique result!

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Happy cooking,

thisvegangirllogo

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Gluten-Free Pancake Bites

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June 10, 2014 By

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

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