Want pancakes for breakfast without all the flipping? This Baked Dairy Free Pancake Muffins Recipe is super easy to make and great for feeding a hungry crowd! Not only are these pancake bites light and fluffy, they are also filled with strawberry jam!
I am proud to be participating in a compensated partnership with Silk to bring you this tasty recipe!
Just in time for the weekend, this Baked Dairy Free Pancake Muffins Recipe is extremely simple and great for lazy Sundays! I’ve never been a fan of standing over the stove flipping pancakes. Of course, most mornings I can hardly bear the thought of preparing oatmeal. But these Strawberry Filled Pancake Bites are worth the 20 minutes of effort!
Oh, they also happen to be dairy free. I use Silk Protein Nutmilk to make these little delicious bites. So maybe I should be calling them Protein Pancake Bites.
Silk Protein Nutmilk is made with almonds and cashews. It is soy-free and has a whopping 10 grams of protein per serving!
The strawberry jam in the middle is a nice surprise while adding sweetness and flavor. Of course, feel free to use your favorite jam. Blackberry would be ahhhhMazing!
Top with a generous dusting of powdered sugar or dip in maple syrup. The kids really get into dipping these pancake muffins. This is a fun breakfast and also perfect for feeding a hungry morning crowd!
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This Baked Dairy Free Pancake Muffins Recipe is super easy to make and great for feeding a hungry crowd! Not only are these pancake bites light and fluffy, they are also filled with strawberry jam!
- 1 Cup All Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3/4 Cup Silk Protein Nutmilk (Vanilla)
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Sugar
- 1 Large Egg (lightly beaten)
- 1/4 Cup Strawberry Jam
Preheat oven to 350°F
Spray 2 mini muffin tins with nonstick.
Sift together flour, baking powder and salt.
Whisk in nutmilk, vanilla, sugar and egg until smooth. Do not over mix.
Coat the bottom of each muffin tin with a small spoonful of batter.
Top with a dollop of strawberry jam.
Cover jam with another spoonful of batter.
Bake for 10 minutes.
Transfer to cooling rack.
Sprinkle with powdered sugar and serve.
You want the batter and jam to be of similar consistency to prevent the jam from sinking to the bottom. If you are using a thick jam, stir in a few drops of water to thin it out.
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.