Pancake Donuts and Muffins -

Pancake Donuts and Muffins

Easy and fun breakfast or snack idea. Donuts and muffins that taste like pancakes. Allergy-friendly and Low FODMAP.

Prep Time15

Cook Time17

Total Time27

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: breakfast food, dairy-free pancakes, gluten-free pancakes, pancake donuts, pancake muffins

Servings: Servings

Calories: 96kcal

Author: Mary Krick

1 1/2 cups Gluten-free flour blend ~ check labels for soy corn, and xanthan gum if needed.
1 Tbsp Baking powder ~ corn-free if needed
2 Tbsp Brown sugar
2 Tbsp Non-dairy butter melted ~ I used Violife
1 1/2 cups Dairy-free milk ~ I use Macadamia milk
1 Lg Egg
1/2 Lg Banana ~ cut into small pieces
1/2 -3/4 cup Fresh blueberries or Chocolate chips
Pure maple syrup ~ peanut butter, sunflower seed butter, or jam for toppings

Preheat oven to 375 degrees F.
Lightly grease the donut pan and the muffin tin or use silicone liners for muffins.
Melt non-dairy or butter and set aside.
In a large mixing bowl add flour, baking powder, and brown sugar. Stir to combine.
Make a well in the center of the flour mixture. Add non-dairy milk and egg and lightly whisk together. Stir in melted non-dairy butter.
Add cut up bananas and blueberries or chocolate chips. Fold to mix in.
Fill donut pan sections and muffin tin 3/4 full. Bake for 17-20 minutes.
Remove from oven and let sit 3-4 minutes.
Serve with non-dairy butter or butter, syrup, nut butter, and/or jam. Or enjoy plain.