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 :)
3 Tablespoons Milk (I use lite Soy Milk)
2 Tablespoons Sugar Free Torani Syrup (I use SF Caramel)
2 Tablespoons Banana, mashed
2 Tablespoons Sugar Free Applesauce (or you can use canola oil)
3 Tablespoons Multigrain Pancake Mix (I use Arrowhead Mills Brand)
1 scoop Vanilla Protein Powder (I use Syntrax Nectar - Vanilla Bean)
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 Tablespoon chopped Pecans
1 Microwave Safe Small Bowl or Mug
Toppings of Choice (see below)
You can get creative with your toppings. In the picture, mine is topped with Fat-Free Chool Whip, banana slices, pecans and Sugar Free Caramel sauce.