Kid-Friendly Pancake Muffins

Pancakes on the go are a super-fun solution for a busy weekday morning or early-morning road trip. This is a fun recipe to make with kids and to get creative by adding your own spin.

– Laura Hahn Carroll

Ingredients

2 cups gluten-free pancake mix (Cherrybrook Kitchen brand seems to work best)
1 cup milk
2 eggs
2 tablespoons oil
1 teaspoon cinnamon
3 tablespoons maple syrup
1 tablespoon flaxseed
1 tablespoon lemon zest
½ cup blueberries

Directions

Preheat oven to 375° F.

Start by combining pancake mix, milk, eggs, oil, cinnamon, maple syrup and flaxseed in a large bowl. Next, add lemon zest along with blueberries and combine gently. Pour mix into lined muffin tins. Bake for 18-20 minutes.

Feel free to get creative and change up the flavors. Instead of blueberry, try banana, chocolate chips, strawberries or even sprinkles for a fun twist. Enjoy!

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.