Oh pancakes! They are a breakfast favorite at our house. My daughter loves them and I do too.
Every Sunday morning, we devour stacks of homemade oatmeal pancakes between the 4 of us. With the exception of my one year old, we each get just a few chocolate chips hiding in each one.
Both my daughter and I love them with all natural peanut butter on top and a little bit of maple syrup on the side for dipping.
I try to switch things up and add a mashed banana, applesauce or pumpkin puree to the recipe, just to add a bit more flavor and more nutrition. They are always a hit!
On those epic Sunday mornings, I always make a double batch of pancakes, wrap them individually in plastic wrap and pop them in the freezer so I can heat them in the microwave or toaster for a quick, flip-free pancake breakfast during the week.
I even make tiny ones that make perfect school snacks and are great for my one year old too.
This week as I was popping one into the toaster for the little lady, I wondered how I could turn this pancake into even more of a grab and go breakfast?
Enter, the pancake muffin.
These pancake muffins use a standard pancake recipe spiked with orange zest and filled with a delicious raspberry chia jam. I even went so far as to make a few with jam and almond butter, a spin on the classic PB & J.
These make a great grab and go breakfast or snack.
For this recipe I used half whole wheat flour and half white. You could definitely use all whole wheat flour here and bump up the fiber content of the recipe, but you may have to fiddle around with the amount of baking powder and liquid to make sure they are moist and rise nicely.
Get creative with the fillings, I made a raspberry chia jam here, but strawberry orange muffins would be a great combination too, or lemon blueberry, peach and almond, peanut butter and banana. Anything goes!!
It’s a great recipe to experiment with.
- 1 cup whole wheat all purpose flour
- 1 cup all purpose flour
- ¼ cup sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- zest from one orange
- 2 cups milk (I used fortified almond milk)
- 2 eggs
- ¼ cup vegetable oil, butter (melted) or coconut oil (melted)
- 1 tsp vanilla extract
- filling: raspberry chia jam (recipe follows), almond or peanut butter, chocolate chips, mixed
- 2 cups raspberries, frozen
- 2 tbsp honey or maple syrup
- 2 tbsp chia seeds
- Preheat oven to 375, line or grease 12 muffin cups and set aside
- In a medium sized bowl combine all dry ingredients, plus orange zest and mix well
- In a large bowl combine all wet ingredients and mix well
- Pour dry ingredients into wet ingredients and combine, do not overmix, it is ok if there are a few lumps
- Pour 1 tbsp of the batter into each muffin cup
- Place 1 tsp of raspberry jam or other filling in the middle of each muffin, top with remaining batter
- Bake for ~ 20 minutes or until a cake tester comes out clean
- Cook raspberries in a small pot on medium heat, add honey or maple syrup
- Cook until raspberries are broken down and juices start to thicken
- Add chia seeds and stir, jam will thicken as it cools
Melinda Lamarche is a Registered Dietitian living in Toronto, Canada. She loves everything and anything to do with food, nutrition and being in the kitchen where she spends a lot of time cooking up new things for her husband and two little girls.