Cinnamon Sugar Pancake Poppers (Gluten & Dairy-free)
Pancake puffs are the most fun breakfast, ever! Light and fluffy, fun to make, and even more fun to eat! These pancake bites are gluten-free, dairy-free, refined sugar-free, and paleo friendly, but you'd never guess they're more wholesome!
Ingredients
Pancake poppers
- 1 1/4 cups almond flour
- 2 tbsp coconut flour
- 1/3 cup milk, of choice *I used almond milk. Can sub apple cider for a little apple flare!
- 3 tbsp maple syrup
- 2 eggs
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract & pinch of sea salt
- 1 scoop collagen protein *optional. Don't sub other protein powders.
Cinnamon sugar coating
- 1/3 cup granulated monk fruit *can sub coconut sugar or regular white sugar
- 1 tsp cinnamon
- 2 tbsp melted butter or oil spray *optional! This just helps the sugar stick but you can skip it!
Instructions
- Preheat oven to 350F. Grease your pancake popper, mini muffin pan, or donut hole pan.
- In a bowl, combine all of the pancake ingredients, mixing well. Divide the batter amongst the pan, filling each crevice a little more than 2/3 way full.
- Bake for 11-14 minutes, until golden and baked through. The tops should be set and spring back. Remove from the oven and allow to cool enough to remove them from the pan.
Cinnamon sugar coating
- You can brush the donut holes slightly with melted butter (vegan or regular) or ghee or spray with oil spray before rolling in cinnamon sugar to help it stick better, but this is optional! In a small bowl, combine the monk fruit (or coconut sugar) and cinnamon. Roll each pancake popper into the cinnamon sugar mixture, then place on a plate.
- Serve with maple syrup, melted chocolate chips, nut butter, berries, whatever you like!