Have you ever tried making mini puffed oven pancakes with berry sauce? If not, it’s time to change that! These adorable little pancakes are not only delicious, but also incredibly easy to make. And the best part? You can cook them in a muffin tin!
To start, preheat your oven to 425 degrees Fahrenheit. In a blender, combine 1 cup of flour, 1 tablespoon of sugar, 1/2 teaspoon of salt, 3/4 cup of milk, and 2 eggs. Blend until smooth, then let the batter rest for 5 minutes.
While the batter is resting, make the berry sauce. Combine 2 cups of frozen mixed berries with 1/4 cup of sugar in a saucepan. Heat over medium-high heat, stirring occasionally, until the berries have broken down and the mixture has thickened slightly, about 10 minutes.
Now it’s time to assemble the pancakes! Grease a 12-cup muffin tin with cooking spray or butter. Pour the pancake batter evenly into the muffin cups, filling each about 3/4 of the way full. Bake for 12-15 minutes, or until the pancakes have puffed up and are golden brown.
Remove the muffin tin from the oven and let it cool for a minute or two. Use a butter knife to gently loosen the edges of the pancakes, then transfer them to a plate.
To serve, top the mini puffed oven pancakes with the berry sauce and a dollop of whipped cream, if desired. Enjoy!
But if you’re looking for something a little more diabetes-friendly, you might want to try these muffin tin pancakes instead. They’re made with almond flour and are low in carbs, but still taste amazing!
To start, preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 cup of Swerve (a sugar substitute). Mix well.
In a separate bowl, whisk together 2 eggs, 1/2 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
Grease a 12-cup muffin tin with cooking spray or butter. Pour the pancake batter evenly into the muffin cups, filling each about 3/4 of the way full. Bake for 15-20 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let it cool for a minute or two. Use a butter knife to gently loosen the edges of the pancakes, then transfer them to a plate.
To serve, you can top these muffin tin pancakes with your favorite sugar-free syrup or some fresh berries. They’re the perfect breakfast for anyone looking to cut back on carbs and sugar!
So whether you’re in the mood for mini puffed oven pancakes with berry sauce or muffin tin pancakes made with almond flour, there’s a delicious breakfast waiting for you. Give them a try and let us know what you think!
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