Pancake Mini Muffins

Pancake Mini Muffins

Breakfast, Desserts, Snacks
Original

These Healthy Pancake Mini Muffins are the perfect make-ahead breakfast or easy weekend treat! Using Kokada in the batter provides natural sweetness and smearing extra on top means no messy syrup drips – just smooth, coconut, caramelly goodness!

PREPARE

In a small bowl, make a flax ‘egg’ by combining the ground flax and water

TIME

0.5-1 hr

SERVINGS

10-15

DIFFICULTY

Easy

WHAT YOU WILL NEED

1 tablespoon ground flax + 3 tablespoons water (or substitute 1 egg)
1 tablespoon olive oil
3/4 cup water
1 cup Bob’s Red Mill 7 Grain Pancake & Waffle Mix
2 tablespoons Kokada Original

Toppings:

Coconut shreds
Strawberries, chopped
Blueberries
Chocolate chips

INSTRUCTIONS

In a small bowl, make a flax ‘egg’ by combining the ground flax and water. Whisk gently and set aside to thicken, about 5 minutes.
Preheat the oven to 350 degrees. Lightly grease a mini muffin tin using cooking spray, butter, or coconut oil.
In a medium bowl combine the flax egg, olive oil, and water. Add the pancake mix and stir until just combined. Add the Kokada and mix gently. It’s okay if it’s not perfectly combined.
Prepare your preferred toppings.
Fill the mini muffin tins about 2/3 way up. Sprinkle the toppings on each mini muffin.
Bake for 11 minutes or until golden brown at the edges. Serve with extra Kokada.

Storage: Place extra muffins in an airtight container in the fridge for 3-4 days. Reheat them in the oven, toaster, or microwave.

Recipe Note: If you’re using a different pancake mix, follow the instructions on the back of the package for 1 cup of mix. Adjust this recipe accordingly, keeping the Kokada and toppings!