Whole wheat pancake mini muffins

Step 1

Preheat oven to Spray a mini muffin tin very well with cooking spray and set aside. (You’ll need 36 cups total so if you have two tins, use both. Otherwise, make two batches in the oven.)

Step 2

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir well.

Step 3

Make a well in the middle of the dry ingredients. Add the milk, eggs, butter, maple syrup and vanilla. Mix the wet ingredients together a bit in the well and then mix together with the dry ingredients in the bowl.

Step 4

Divide the mixture among the mini muffin tins. Add your toppings to each pancake muffin (see topping choices above as well as topping combination ideas in the notes below.)

Step 5

Bake at 425 for 10-12 minutes, until a toothpick inserted in the center comes out clean.

Step 6

Let cool slightly then remove from the muffin tin and enjoy!

Step 7

You can store extras in the refrigerator for 3-5 days or in the freezer for 3-5 months.