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  • < All Recipes >
  •  Muffin Tin Pancake Cups
photo of Muffin Tin Pancake Cups
  • checkmark Vegan
  • checkmark Dairy-free

Muffin Tin Pancake Cups

This grab-and-go breakfast is a lifesaver during the holidays.

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Time 20 min
Serving Size 5
  • checkmark Vegan
  • checkmark Dairy-free

Ingredients

  • 1/2 Cup Silk Sweet & Creamy Almond Creamer
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Cup Silk Unsweet Almondmilk
  • 1 Cup Flour
  • 1 Tbsp Egg Replacer
  • 1 Tbsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Cup Frozen Fruit, If Desired
  • Maple Syrup, For Serving

Directions

  • Step 1

    Preheat oven to 425°F with cupcake pan in oven.

    NOTE: Heating cupcake pan while oven preheats will ensure nice, crispy cups.
  • Step 2

    Meanwhile, in a liquid measuring cup, combine Silk creamer and apple cider vinegar. Let set for a few minutes to thicken and create vegan buttermilk.
  • Step 3

    Once buttermilk is ready, combine all ingredients in bowl and whisk until smooth. If desired, fold in 1 cup of frozen fruit.
  • Step 4

    When oven is preheated, remove pan and quickly spray with non-stick spray
  • Step 5

    Fill cups 1/2 full with batter. Bake for 12-15 minutes, until knife inserted in center of cups comes out clean.
  • Step 6

    Serve immediately with drizzle of maple syrup and pinch of sea salt.

MORE TO TRY

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    Protein Waffles
  • Silk_Recipes_Overview_Recipe_Baked_Oatmeal
    Baked Oatmeal
  • Silk_Recipes_Overview_Recipe_Cinnamon_Rolls
    Cinnamon Rolls

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