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Grab-n-Go Pancake Muffins: A Healthy Breakfast on the GO!

By Kelly · 26 Comments

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As much as we strive to gather around the table together for meals, there are times when our busy schedules keep us going in different directions. If it’s not busy school or work schedules, then it’s a variety of sports and other activities that keep us moving … and most likely you and your family as well!

Yet, even on busiest of mornings, there’s no need to compromise on good nutrition. Thankfully, there’s always time for a quick, healthy breakfast with these delicious and fun gluten-free “grab-n-go” pancake muffins.

These easy-to-make muffins are a new spin on my popular almond flour pancakes. So, they’re not only delicious, they’re chock-full of good nutrition too! That’s because they’re made with wholesome real food ingredients like blanched almond flour, which is a good source of protein and fiber.

Of course, my favorite part about this recipe is how easy these muffins are to make – just place the ingredients into your blender, give them a whirl, add some fresh berries and you’re ready to bake!

Plus these simply delicious muffins keep beautifully in the fridge, making breakfast even quicker since they can easily be reheated in just a matter of minutes!

Three cheers for an easy, delicious and healthy breakfast on the run!

2-pancake-muffin-ready-to-go

EverydayGrainFreeBakingThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Print
Pancake Muffins on the Go (GF, DF)

Yield: 8 muffins

Ingredients

  • 1/3 cup plain whole milk or coconut milk yogurt
  • 2 tablespoons unsalted butter (or coconut oil), melted
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 1 3/4 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1/4 cup diced strawberries
  • 1/4 cup whole blueberries

Instructions

  1. Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
  2. Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
  3. Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
  4. Transfer the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the greased muffin cups.
  5. Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean. Remove from oven and allow muffins to cool 2–3 minutes in the tin. Then run a knife around the edges of each cup and invert the pan over a sheet of parchment to remove.

Notes

These pancake muffins store well in the fridge for 3–4 days. To reheat, simply place in a 200°F oven for 3–5 minutes, until warm.

3.1
https://thenourishinghome.com/2014/09/healthy-breakfast-go/

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Filed Under: Muffins/Breads/Biscuits ·

Comments

  1. Clairesgma says

    September 2, 2014 at 6:56 am

    The recipe looks great, but the recommended oven and bakeware are troubling (although the site is sponsored by Kitchenaid, so of course, that is the brand that will be recommended). We are avoiding non-stick coatings in all of our appliances/cookware, and in researching toaster ovens last year, I found that the only brand which doesn’t contain non-stick coating in the walls of the oven is Waring. We purchased this one – http://www.amazon.com/Waring-TCO650-Digital-Convection-Oven/dp/B005RRBMVW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1409665557&sr=1-2&keywords=waring+toaster+oven but there are other, nonconvection models available.

    Reply
    • Kelly says

      September 2, 2014 at 8:43 am

      Thank you for expressing your opinion in a kind and respectful manner and I respect your decision in wanting to avoid non-stick coatings. But please understand that although KitchenAid is a sponsor of this particular recipe, KitchenAid is not a sponsor of my site. So as far as brands that I recommend, I want to make sure to clarify that I would never recommend anything that I do not personally use and enjoy. This countertop oven, as well as all appliances, bakeware, cookware, food products, etc. that I feature on my site, are only the products and foods we personally use in our home on a daily basis. So all opinions expressed here are my honest opinions – they are not in any way influenced by companies/brands mentioned. Blessings, Kelly

      Reply
      • Clairesgma says

        September 2, 2014 at 8:48 am

        Hi Kelly! Thanks so much for the clarification! 🙂

        Reply
        • Kelly says

          September 2, 2014 at 9:08 am

          My pleasure. Appreciate you kindly sharing your opinion. They are always welcome here. 🙂

          Reply
    • Shelly says

      August 15, 2017 at 5:59 am

      I used silicone baking muffin pan and it turned out awesome! No sticking at all.

      Reply
      • Kelly says

        August 19, 2017 at 10:44 pm

        Wonderful! So glad you’re enjoying this recipe! I appreciate you taking the time to leave a kind note! 🙂

        Reply
  2. Trisha says

    December 10, 2014 at 2:37 pm

    Great website! Hope I win 🙂

    Reply
    • Kelly says

      December 10, 2014 at 2:46 pm

      Thanks, Trisha! 🙂

      Reply
  3. Minnie mouse says

    September 6, 2015 at 12:47 pm

    In the oven right now they smell delicious. I used coconut nut milk yogurt instead of milk, because we have a dairy sensitive family member. I also used coconut oil instead of butter. I used only strawberry because I was out of blueberries.
    Thanks,
    Minnie Mouse

    Reply
    • Kelly says

      September 6, 2015 at 7:09 pm

      Hope you all enjoyed them! 🙂

      Reply
      • Alex B says

        April 25, 2017 at 5:52 pm

        These are super yummy!!!!

        Reply
        • Kelly says

          April 25, 2017 at 5:56 pm

          Thanks so much, Alex! So glad you enjoyed the recipe. I appreciate you taking the time to leave a kind note! With blessings, Kelly 🙂

          Reply
  4. Amanda J says

    December 11, 2015 at 4:53 pm

    These sound good and I will try them. Could I use frozen blueberries? Also, what does the vinegar do, just curious. Thanks for the recipe!

    Reply
    • Kelly says

      December 14, 2015 at 9:42 am

      Hi, Amanda. Yes, you can use frozen berries, just be sure to defrost first and only include the berries not any juice that results from thawing (this will help to keep the muffins from being overly soggy). The vinegar helps with the rise of grain-free baked goods. 🙂

      Reply
  5. Melodie says

    March 15, 2016 at 2:27 pm

    Could I use oat or regular flour for these? And if so, would the measurements be any different?

    Reply
    • Kelly says

      March 16, 2016 at 4:34 pm

      Hi, Melodie. Because almond flour behaves differently than other flours, it’s not possible to sub out with an alternate flour without completely changing the measurements of the rest of the ingredients since the liquid and egg ratios would differ based on the flour used. It would be a better option to look for a similar recipe using the flour you prefer. Many blessings, Kelly 🙂

      Reply
  6. Nicole says

    May 18, 2016 at 11:06 am

    Can you use coconut milk or almond milk in place of the yogurt?

    Reply
    • Kelly says

      June 6, 2016 at 12:38 pm

      Yes, you most certainly can use coconut or almond milk. 🙂

      Reply
  7. Bonnie says

    September 27, 2016 at 8:15 am

    How many muffins make a serving and do you have Nutrition value

    Reply
    • Kelly says

      October 1, 2016 at 3:19 pm

      Hi, Bonnie. As a whole foodie, I don’t count calories, but you can easily find nutritional values for any recipe by using this handy, free online nutritional calculator: http://www.myfitnesspal.com/recipe/calculator as for the serving, 1 muffin is usually sufficient since almond flour is quiet filling. Obviously, the ideal breakfast wouldn’t be on-the-go but this is certainly a healthier option to most breakfast muffins. 🙂 Enjoy!

      Reply
  8. Brabdea reed says

    October 10, 2016 at 5:59 am

    Can you use egg replacement in your

    Muffin recipe ?we have new egg allergy in the family but we loved your muffins!
    Thank you,
    Brandea

    Reply
    • Kelly says

      October 10, 2016 at 8:35 pm

      Hi, Brandea. I’m sorry to hear about your egg allergy. I have not tried this recipe using an egg replacer, so I cannot comment on whether it will work, other than you will need to make additional adjustments to the recipe depending if you use a powdered replacement or liquid. 🙂

      Reply
  9. LeAnn says

    February 7, 2017 at 1:33 pm

    Can you sub almond flour for coconut flour, if so what would need to be altered/changed to accommodate?

    Thank you, these look super yummy! 🙂

    Reply
    • Kelly says

      February 25, 2017 at 2:39 pm

      Hi, LeAnn. This recipe uses almond flour, so I think you may be asking if you can use coconut flour instead? If so, it would be better for you to use this recipe that was developed using coconut flour and you can place the batter into muffin tins and bake: http://thenourishinghome.com/2012/03/fruity-coconut-flour-pancakes-gf/ Substituting one grain-free flour for another isn’t an exact formula and varies greatly in the amount of fat, liquid and eggs required. The best bet is to use the exact flours called for in the recipe, because they have been specifically selected along with the other ingredients to achieve the right balance, flavor and texture so the recipe turns out great consistently. I hope this helps! 🙂 With blessings, Kelly

      Reply
  10. Stephanie says

    June 28, 2017 at 3:39 pm

    Can you use tapioca flour?

    Reply
    • Kelly says

      July 1, 2017 at 8:38 pm

      Hi, Stephanie. Tapioca flour requires a different combination of eggs, liquids and fats than does almond flour. So unfortunately there’s not a 1-to-1 sub ratio. The best bet would be to find a tapioca based pancake recipe that you enjoy and use it to make muffins instead. With blessings, Kelly 🙂

      Reply

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