Mini Pancake Muffins
1 cup Multigrain Pancake Mix (I use Arrowhead Mills) *
2/3 cup Soy Milk (or any milk)
1/2 cup Sugar Free Brown Sugar & Cinnamon Syrup (I use Torani Sugar-Free Syrups) *
Frozen Blueberries & Chopped Pecans
* these products can be purchased online OR can usually be found at your local grocery or health food store. You can also use a different brand.
Mix pancake mix, milk, and syrup together till thoroughly combined. Pour batter into a 24 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.
Top each muffin with a 3 frozen blueberries or chopped pecans.
Bake at 350 for 12-14 minutes or until golden. Serve with sugar-free syrup.
This recipe is so versatile too. You can change out the flavors too by using a different sugar-free syrup flavor and different toppings. Enjoy :)