Good morning, everyone!
I’ll keep this short, because you have Sunday morning baking to do. Seems like a lot of people love to have their weekend tradition of getting up and making something really special for their people. With this recipe, you have the option of either muffins or pancakes! Backstory: I made them as muffins and decided they would make awesome pancakes. And they do!
Be warned, this is hearty fare. The recipe is heavy on the grain, light on the sugar. The outsides of either muffin or pancake version get really crispy and wonderful. Coconut oil on the muffins, maple syrup on the pancakes!
This is a dairy-free recipe as is, but I’m sure you could make it vegan with a little flax egg.
1 1/3 c non-dairy milk
2 tsp apple cider vinegar
1/4 cup veg or coconut oil
1/4 c brown sugar
1 tsp vanilla
1 c whole wheat flour
1 1/2 c 7-grain cereal blend
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3 tsp turbinado sugar
Add the vinegar to the milk and let it sit to curdle. Mix in the egg, oil, brown sugar, and vanilla with the milk. Mix all dry ingredients together, minus the turbinado sugar and fruit. Mix everything together with a whisk until just combined.
For Muffins: Pre-heat the oven to 420 F. I used a cast iron pan for some, and a muffin tin for others. For the cast iron pan, preheat it in the oven for ten minutes, then grease it. Put 2 Tbsp batter in the bottom of the pan, then some fruit with a sprinkle of turbinado sugar, then put more batter on top. For muffin tins, line ’em, fill the cups half full, do the same with the sugar, and more batter on top. Bake until brown and an inserted toothpick comes out clean, about 10 minutes.
For Pancakes: Add about 2 Tbsp extra flour to the mix. Heat up a griddle and grease it. This batter makes about ten pancakes. I sliced a banana over the pancakes once they were on the griddle, before you flip them. Top with walnuts and maple syrup.
Enjoy these sweet treats! I know we have.