Gluten Free Mini Pancake Muffins
On-the-go breakfast just became kid-friendly, mess-free, and super delicious with these portable, pack-able, freeze-able gluten-free mini pancake muffins!
Servings: 48 mini muffins
Preheat the oven to 350 degrees and grease your mini muffin tin. I like to use this avocado oil spray. You could dab a paper towel with avocado oil or butter to grease them easily too.
Blend the eggs, oil, syrup, and vanilla extract on high for 1 minute.
Add the coconut milk, flour, baking powder, and sea salt and blend on low to combine. A few flour lumps are ok.
Scoop the batter into your mini muffin pan filling each cup 3/4 of the way full. It should fill up a full 48 cup mini muffin tin.
Bake the mini muffins at 350 for 15 minutes until they puff up and are golden brown on the sides. Cool in the pan for a few minutes and then transfer the mini muffins to a cooling rack to cool the rest of the way. They slide right out, so I just dump them right on the cooling rack. If you plan to freeze the muffins, cool them to room temp before putting them in a freezer bag.