On-The-Go Pancake Muffins
Description
Who says you can't have pancakes on the go? These fruity flapjacks are the perfect solution for busy mornings. Packed with juicy berries and dunked in syrup, they're like a portable breakfast sandwich that will make your taste buds sing.
Ingredient
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/4 cup chocolate chips
Direction
Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
2. In a large mixing bowl, combine 1 cup of flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt.
3. In a separate bowl, beat 1 egg and then mix in 1 cup of milk, 1/4 cup of olive oil, and 1 teaspoon of vanilla extract.
4. Slowly pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
5. Add in 1/4 cup of sugar and 1/4 cup of chocolate chips to the batter and gently fold them in.
6. Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the pancake batter.
7. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for a few minutes before removing them from the tin and placing them on a wire rack to cool completely.
9. Serve the On-The-Go Pancake Muffins warm or store them in an airtight container for later. Optional: drizzle with maple syrup or sprinkle with powdered sugar before serving.
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