Recipes.

5-ingredient Muffin Tin Pancakes

By Georgia Bellas


5-ingredient Muffin Tin Pancakes - Keys2words
Photo by: Ella Martin
  • 8 mini pancakes servings
  • Prep - 2 mins
    Cooking - 15 mins
  • Total - 17 mins
5-ingredient Muffin Tin Pancakes - Keys2words
Photo by: Ella Martin

These mini pancakes are perfect if you can’t be bothered to sit there flippin’ over a skillet pan. Simply pop in the oven and serve with your favourite toppings!  

Servings: 8 mini pancakes
Preparation: 2 mins
Cooking: 15 mins

Ingredients

  • 2 eggs.
  • 1/2 cup gluten-free plain flour.
  • 1/2 cup milk of your choice (full-fat, almond, oat, rice).
  • 1/2 teaspoon salt.
  • 1/3 cup butter, melted.

Sweet Toppings

  • 1/2 cup blueberries, fresh or frozen.
  • 1/3 cup ricotta.
  • 1/2 teaspoon ground cinnamon.

Savoury Toppings (see notes)

  • 100 g bacon, diced.
  • 1 cup spinach.
  • 50 g feta.

Directions

1. Preheat oven to 220°C/425°F/Gas Mark 7 and grease an 8 or 12 hole muffin tin with a little butter. Alternatively, you can use a non-stick muffin tin.
2. Place all ingredients in a blender and blend until smooth. Pour a small amount into each muffin tin, filling to about ⅔ of the way full.
3. Place in the oven and cook for 15 minutes, or until golden and risen.
4. Serve warm and fill your mini pancakes with your choice of sweet or savoury toppings!


Note

For the Savoury Toppings: Sauté  bacon and spinach in a skillet pan for a couple of minutes, or until bacon is cooked to your liking. Top your pancakes with the bacon, spinach and a sprinkling of feta cheese to serve.

These mini pancakes are perfect if you can’t be bothered to sit there flippin’ over a skillet pan. Simply pop in the oven and serve with your favourite toppings!

Ingredients

  • 2 eggs.
  • 1/2 cup gluten-free plain flour.
  • 1/2 cup milk of your choice (full-fat, almond, oat, rice).
  • 1/2 teaspoon salt.
  • 1/3 cup butter, melted.

Sweet Toppings

  • 1/2 cup blueberries, fresh or frozen.
  • 1/3 cup ricotta.
  • 1/2 teaspoon ground cinnamon.

Savoury Toppings (see notes)

  • 100 g bacon, diced.
  • 1 cup spinach.
  • 50 g feta.

Directions

1. Preheat oven to 220°C/425°F/Gas Mark 7 and grease an 8 or 12 hole muffin tin with a little butter. Alternatively, you can use a non-stick muffin tin.
2. Place all ingredients in a blender and blend until smooth. Pour a small amount into each muffin tin, filling to about ⅔ of the way full.
3. Place in the oven and cook for 15 minutes, or until golden and risen.
4. Serve warm and fill your mini pancakes with your choice of sweet or savoury toppings!

Note

For the Savoury Toppings: Sauté  bacon and spinach in a skillet pan for a couple of minutes, or until bacon is cooked to your liking. Top your pancakes with the bacon, spinach and a sprinkling of feta cheese to serve.

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