Some days I am all about that multi step, fancy as fuck sounding baking and other days, like today for instance, I am all about adding some water to a pre-made pancake bottle and calling it a Gluten Free Pancake Muffin. It’s raining, it’s gloomy and Miss I has a double ear infection and a virus!
I’m currently in a “prep loads of stuff” for Izzy’s preschool lunchbox at the moment. With Nick starting his new job, we actually have to go a whole month without him getting paid SO, I want to make sure we have different options in the freezer to not only tie us over but to also help save some money and change things up a bit in the daily lunchbox.
The best part about these Gluten Free Pancake Muffins is that most of the work is already done for you- all you have to do is add some water, toppings and bake! You’re welcome. They make for the perfect lunchbox treat and relatively low in refined sugar if you skip the chocolate chips!
What you’ll need
– pre-made GF (or regular) pancake mix
– toppings of your choice, we used frozen blueberries, strawberries and chocolate chips.
* Chocolate chips are gluten free but can be processed on the same line as gluten containing products. If you are wanting to keep things completely gluten free then be sure to use GF toppings.
What to do
– Preheat your oven to 180 degrees c (160 fan force) and grease a 12 hole muffin tin with coconut oil or butter.
– Add enough water to your pancake mix as per the instructions on the back and give it a good shake.
– Evenly distribute the mix between your muffin tin holes and sprinkle with your toppings.
– Whack them into the oven for 10-15 minutes or until skewer inserted into the middle comes out clean and leave them to cool for 5. Run a knife around the edges to loosen a little before popping onto a wire rack to cool completely. These will keep in the freezer for up to a month!