Grab N Go Pancake Muffins – Everyday Grain-Free Baking Review

Grab N Go Pancake Muffins – Everyday Grain-Free Baking Review requires about 45 minutes from start to finish. One serving contains 212 calories, 9g of protein, and 18g of fat. This gluten free and lacto ovo vegetarian recipe serves 8 and costs $1.0 per serving. It is brought to you by All Day I Dream About Food. Many people made this recipe, and 405 would say it hit the spot. A mixture of coconut oil, vanillan extract, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather cheap side dish. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so tremendous. Everyday Grain-Free Baking, Paleo Southern Biscuits from Everyday Grain-Free Baking, and Coconut Flour Brownies with Chocolate Ganache from Everyday Grain-Free Baking by Kelly Smith are very similar to this recipe.

Servings: 8

 

Ingredients:

1/4 tsp apple cider vinegar

1/2 tsp baking soda

1 3/4 cup blanched almond flour

2 tbsp unsalted butter or coconut oil, melted

3 large eggs

1/2 cup frozen blueberries and raspberries

1/4 tsp salt

1/2 cup plain whole milk yogurt

3 tbsp Swerve Sweetener or equivalent (more if you like sweet muffins)

1 teaspoon vanilla extract

Equipment:

muffin liners

oven

blender

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.Add eggs and blend on low for another 15 to 20 seconds, then blend on hight for 20 to 30 seconds, until eggs are just incorporated into the batter.Add all but 2 tbsp of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.

 

Step by step:


1. Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).

2. Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.

3. Add eggs and blend on low for another 15 to 20 seconds, then blend on hight for 20 to 30 seconds, until eggs are just incorporated into the batter.

4. Add all but 2 tbsp of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.

5. Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean.

6. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.


Nutrition Information:

 

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Food Trivia

Eating an early dinner, or just skipping it altogether, may increase the amount of fat a person burns at night, a study found.

Food Joke

Surprise, surprise Rabbi Landau has always been secretly sad that he`s never been able to eat pork. So one day, he flies to a remote tropical Island and books into a hotel. “No one will find me here,” he said to himself. On the first evening, he goes to the best restaurant and orders the ‘roast pork special’. While he’s waiting, he hears someone call his name. Rabbi Landau looks up and sees one of his congregants walking towards his table. What unbelievably bad luck – the same time to visit the same restaurant on the same island! Just at that moment, the waiter puts on his table a whole roasted pig with an apple in its mouth and says, “Your special, sir.” Rabbi Landau looks up sheepishly at his congregant and says, "Would you believe it - you order an apple in this restaurant and look how they serve it!"

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