Mini Pancake MuffinsIngredients:
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.
Directions:
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 :)
yumm! awesome idea
ReplyDeletedo you have to put the syrup in the mix...and I wonder if sugar free will matter?
As a type 1 and with a daughter who is a type 1 ...we try to avoid regular or even lite because it does crazy things with our bg's
Ok lets try reading the ingredients correctly before I comment lol oops
ReplyDeleteMisty,
ReplyDeleteI use sugar-free syrup :)
yumm-O!!
ReplyDeleteYummy! These look great!
ReplyDeleteThese look great!! <3 your newest follower!
ReplyDeleteI just started my diet today, and all of your food photos make me hungry. Anyway, love the blog and your story.
ReplyDeletePlease follow my journey, so I'll have a reason to keep blogging and holding myself accountable.
http://getrichgetfitgethealthy.com/blog/