Pancake Muffins
Recipe by: Jacqueline Vignona
Mini pancakes in muffin form. Topped with your favorite pancake toppings.
Ingredients
3 cups of pancake mix
1 cup of almond milk
3 Eggland’s Best Large Eggs
1/4 cup syrup
1 teaspoon vanilla extract
Preparation
- Mix together all of the ingredients and pour into a muffin tin that has been lined with muffin liners.
- Pour the batter into the muffin cups until 2/3 full & bake at 350° for 12 minutes or until cooked all the way through.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 muffin |
|---|---|
| Calories | 175 |
| Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 48mg |
| Sodium | 158mg |
| Carbohydrates | 19g |
| Dietary Fiber | 1g |
| Protein | 4g |
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