Recipe: Gluten-Free, Almost-Vegan Pancake Muffins

(It's "almost-vegan" because of the 2 Tbsp of butter...but that's it!)

Serves 12-14

Preheat oven to 400 degrees Fahrenheit

Dry Ingredients:

  • 2 cups of Almond Flour (I highly recommend a brand called "Pamela's Products")
  • 1/2 tsp of baking soda
  • 1/4 tsp sea salt

Produce:

  • 1 banana
  • 1/4 cup blueberries, whole 
  • raspberries (optional)

Wet Ingredients:

  • 3 Eggs, Large
  • 1 Tbsp Honey
  • 1/4 tsp Apple Cider Vinegar
  • 2 Tbsp Butter, unsalted
  • 1/3 cup Coconut milk yogurt, plain

Instructions: In one bowl, mix dry ingredients. In another bowl, mash banana first, and then place all wet ingredients on top of mashed banana. Mix.

Slowly pour dry ingredients into wet ingredients while stirring slowly. DO NOT OVER MIX or muffins will be too dense.

Thoroughly spray cooking oil onto muffin pan(s). Spoon mixture into muffin cup, placing blueberries/raspberries half-way through before topping it off. 

Bake for 15 minutes, until fluffy, and slightly golden brown on top. Insert toothpick into center until it comes out clean. Remove muffins from oven and allow to cool. Taking muffins out of muffin pan should be easy. 

Served best with scrambled eggs, and maple syrup to pour over, or dip into. 

Enjoy!