GF Pancake Muffins

Last week, my amazing blog friend, Gina at Kleinworth & Co. blogged a genius recipe using pancake mix to make pancake muffins (check it out here!). I instantly wanted to try it with gluten free pancake mix as a fun to-go breakfast.

Gina used a mix that only required water rather than also adding eggs and milk, etc. I found a similar GF mix at my local Whole Foods and set home to give it a shot as a new twist on a weekend breakfast.

Gina made her pancake muffins with white chocolate chips and blue berries. Since I can't eat dairy, I tried throwing in shredded coconut with the blueberries.

I followed Gina's simple recipe otherwise and was super happy with the result! I've never gotten any GF muffin I've made to poof up like this, so I was just happy with how they looked.

Taste? Amazing! I have loved having an easy to eat breakfast all week. I think I eat less than if I had made regular pancakes since I always have two of those, but think "one muffin is plenty" - win win!

Gluten Free Blueberry + Coconut Pancake Muffins:
(adapted from Kleinworth & Co.)

2 cups gf pancake mix (one that only needs water/milk like Cherrybrook Kitchen)
2/3 cup almond milk (or regular milk, I just can't do dairy)
2 eggs
1/4 cup maple syrup
1/2 cup blueberries
1/2 cup shredded coconut

1) Preheat oven to 350º and line or grease muffin tin
2) Mix the ingredients together.
3) Spoon into muffin tins and bake for 15 to 19 minutes
4) Let cool and enjoy!

 

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