Make breakfast fun again! These gluten free pancake bites will make breakfast fun again whether your 2, 22 or 102! You only need a few simple ingredients to make them and they double as a great school lunch idea! Make food fun again! (GF, DF, egg free, nut free, soy free, FODMAP, vegan, vegetarian).
Preheat oven to 350 degrees. Lightly grease your molds or pan and set aside.
In a bowl, stir together all ingredients. Drop a teaspoon or two of dough into each cake pop, muffin or egg mold.
Bake at 350 degrees for 12-15 minutes or until pancakes spring back lightly when pressed or a toothpick inserted into the center of the cake pop comes out clean.
Remove from oven and allow pancake bites to cool for several minutes before moving to a wire rack to finish cooling completely.
Notes
To Store: Pancake bites can be stored in an airtight container for a couple of days. Pancake bites can be stored in an airtight Ziploc container for up to one month. Preparing Pancake Bites:Air Fryer: Just place your silicone mold into the air fryer. Cook at 350 degrees for 12-15 minutes. Pressure Cooker: Add one cup of water to the stainless steel insert. you can stack 2-3 of the molds on top of each other. Cook on high pressure for 6-8 minutes. Oven: The OG method of cooking pancake bites is easy too! Just bake the gluten free pancake bites for 12-15 minutes at 350 degrees. Substitutions:You can use keto self rising flour, self rising flour or gluten free rising flour in this recipe.You are welcome to use plant based or dairy free milk in place of the milk for this recipe.You can use granulated or keto sugar in this recipe. Variations:
Blueberry: Add about ¼-1/2 cup blueberries to the batter prior to baking.
Chocolate Chip: Add ½ cup chocolate chips to the batter
Lemon: Add zest of one lemon to the batter
Cinnamon: Add 1 teaspoon cinnamon to the batter
Cinnamon Apple: Add 1 teaspoon cinnamon and ¼-1/2 cup thinly diced apple to the batter