Fluffy Muffin Tin Pancakes {vegan, grain-free, nut-free}

Name: Fluffy Muffin Tin Pancakes {vegan, grain-free, nut-free}
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1/3 cup chickpea flour; 3 tablespoons coconut flour; 3/4 teaspoon baking powder; 1/8 teaspoon fine sea salt; 3/4 cup nondairy milk (see note); 4 teaspoons pure maple syrup; 1 teaspoon vanilla extract; 1 tablespoon virgin coconut oil, melted (see note); Optional: grain-free powdered sugar (like this)

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Prep Time: 5 minutes

Cook Time: 8 minutes

Total: 13 minutes

Servings: 12

Author : Camilla

Fluffy Muffin Tin Pancakes {vegan, grain-free, nut-free}

Ingredients

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1/3 cup chickpea flour3 tablespoons coconut flour3/4 teaspoon baking powder1/8 teaspoon fine sea salt3/4 cup nondairy milk (see note)4 teaspoons pure maple syrup1 teaspoon vanilla extract1 tablespoon virgin coconut oil, melted (see note)Optional: grain-free powdered sugar (like this)

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Instructions

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Step 1

Preheat oven to 400F. Grease or spray all 12 cups of a standard muffin tin.

Step 2

In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, and salt. Add the milk, maple syrup, and vanilla, whisking until smooth, then whisk in the coconut oil until blended.

Step 3

Divide the batter evenly among the 12 prepared cups (about 1-1/2 tbsp per cup).

Step 4

Bake in the preheated oven for 6 to 8 minutes until set at the centers and edges are golden brown. Transfer to a wire rack and cool in tin for 20 minutes. Using a butter knife, carefully remove the pucks from the cups. Serve warm or at room temperature.