Are you looking for an easy and quick breakfast for any day of the week?
These Gluten Free Pancake Bites are just what the doctor ordered!
1 1/4 cup all-purpose gluten-free flour blend.
1 tsp gluten-free baking powder.
1/2 tsp baking soda.
1/4 tsp salt.
1/4 tsp cinnamon.
1 tbsp pure maple syrup (or honey).
1 egg, room temperature.
1 cup dairy-free yogurt (plain or vanilla).
1/4 cup oil.
Toppings like: shredded coconut, gluten-free dairy-free chocolate chips, blueberries.
1. Preheat oven to 350°F (180°C). Grease a 24 serving mini-cupcake pan; set aside.
2. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate medium bowl, combine the maple syrup, egg, dairy-free yogurt, and oil. Add the flour mixture all at once to the wet mixture and stir just till combined. Do not over mix.
4. Drop one level tablespoon of batter into each mini-cupcake cup at a time. Top with your favorite toppings.
5. Bake for 14-16 minutes or until the tops start to brown and the center is set. Remove from the oven and cool for 10 minutes.
Make it a great day!
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