Mini Blueberry Pancake Muffins

Delicious blueberry pancakes baked in a mini muffin tin, to create a cute bite sized and portable pancake. With these pancakes you can change out the blueberries for other fruits. You can also bake them in a regular muffin tin for a bigger pancake muffin, you will just need to bake them longer.

Mini Blueberry Pancake Muffins

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 4 teaspoons granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 cup frozen blueberries

Directions:

1. Preheat oven to 375º F. Spray a mini muffin tin with cooking spray.
2. In a large bowl whisk together the flour, baking powder and sugar.
3. In a medium bowl whisk together the egg, vanilla, milk and butter.
4. Add the wet ingredients to the dry and stir just until mix.
5. Add in the frozen blueberries and gently stir just to mix.
6. Fill each mini muffin cup about 2/3 full with batter.
7. Bake for 10-15 minutes or until an inserted toothpick comes out clean.

Enjoy!!!

Nutrition Facts
Servings 8, 3 mini pancakes per serving
Amount Per Serving
Calories 148
Total Fat		7g
Saturated Fat		4.1g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		2g
Trans Fat		0g
Cholesterol		62.4g
Sodium		671.9g
Potassium		80.9g
Total Carbohydrates		17.4g
Dietary Fiber		0.7g
Sugars		5.5g
Protein		4.3g
Vitamin A 6.5% Vitamin C 2.9%
Calcium 4.5% Iron 5.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cincy Shopper.