Muffin Tin Pancake Cups

Muffin Tin Pancake Cups

From the Silk test kitchen

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Servings
5
Total Time
20 min

Did you know Silk® has a ton of tasty recipes, like  this one for Muffin Tin Pancake Cups? https://silk.com/recipes/muffin-tin-pancake-cups

Ingredients

  • 1/2 cup Silk Hazelnut Almond Coffee Creamer
  • 1 Tbsp apple cider vinegar
  • 1/2 cup Silk 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

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Preparation

  • Preheat oven to 425°F with cupcake pan in oven.
  • NOTE: Heating cupcake pan while oven preheats will ensure nice, crispy cups.
  • Meanwhile, in a liquid measuring cup, combine coffee creamer and apple cider vinegar. Let set for a few minutes to thicken and create vegan “buttermilk.”
  • Once buttermilk is ready, combine all ingredients in bowl and whisk until smooth. If desired, fold in 1 cup of frozen fruit.
  • When oven is preheated, remove pan and quickly spray with non-stick spray. Fill cups 1/2 full with batter.
  • Bake for 12-15 minutes, until knife inserted in center of cups comes out clean.
  • Serve immediately with drizzle of maple syrup and pinch of sea salt