Pancake Muffins, Gluten Free Dairy Free

by angelaskitchen on February 5, 2010

Gluten Free Dairy Free Stuffed Pancake Muffins

When I make these to have in the freezer, I would make one batch filled or with a mix-in, then another batch plain or with cinnamon sugar topping.  I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.  If making multiple batches, mix up one batch at a time and bake it off before making another one for best results.

Gluten Free Dairy Free Pancake Muffins
 
Recipe Type: gluten free, dairy free, gfcf, quick breads, pancakes, muffins, breakfast
Author: Angela Litzinger at test.angelaskitchen.com
Serves: about 17
Makes about 17 of plain or filled muffins. If adding mix-ins, expect more depending on type of mix-in added.
Ingredients
  • 2 1/4 cups <a href=”http://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/” target=”_blank” data-mce-href=”http://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/”>gluten free bean based flour blend</a> (or 1/2 cup garfava flour, 1/4 c sourgum flour, 3/4 cup corn or potato starch, and 3/4 cup tapioca starch)
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/2 cups GFCF milk substitute (ie: almond, rice, etc.)
  • 2 eggs (for egg free: 2 T ground golden flax mixed with 6 T HOT water)
  • 4 Tablespoons oil
  • 2 Tablespoons maple syrup
  • Optional for filled muffins: 17 teaspoons jam, fruit compote or filling of choice.
  • Optional if cinnamon sugar topped: 1 Tablespoon sugar or cane juice crystals and 1 teaspoon ground cinnamon blended.
  • Optional if want things mixed into your muffins: Check <a href=”http://angelaskitchen.com/2009/08/28/gluten-free-zer-friday-pancake-varieties/” target=”_blank” data-mce-href=”http://angelaskitchen.com/2009/08/28/gluten-free-zer-friday-pancake-varieties/”>this post for mix-in options</a>. Use the amounts specified.
Instructions
  1. Preheat oven to 375 degrees. Oil the cups of a muffin tin well. Set aside.
  2. Whisk the dry ingredients together in a bowl. Mix the wet ingredients together until blended then add to the dry ingredients. Stir until well blended together (use the whisk attachment of my mixer or an immersion blender). There may still be some small lumps, but try not to have too many. Set 3/4 cup of batter aside.
  3. If making filled muffins: In oiled muffin tin, place 1/4 cup batter. Top with 1 level teaspoon for desired filling. Lightly press filling into bater until level with batter. Cover filling with 1 Tablespoon of reserved batter. Leave plain or sprinkle with a bit of cinnamon sugar.
  4. If making plain muffins: You do not to set aside 3/4 cup of batter. In an oiled muffin tin place a scant 1/3 cup of bater. Leve plain or sprinkle with cinnamon sugar.
  5. If adding mix-ins: After batter is blended add mix-ins of choice. You do not need to set aside 3/4 cup batter. Place a scant 1/3 cup batter in each oiled muffin tin. Sprinkle with cinnamon sugar or chopped nuts as desired.
  6. Bake at 375 degrees for 20-25 minutes until golden and cooked through. Allow to cool in pan for a couple of minutes, then remove. Serve with your favorite pancake topping if desired and enjoy!
  7. To freeze: Allow to cool completely. Place in a freezer ziplock, remove as much air as possible, label and freeze.
  8. To serve: Thaw and heat trough. Serve with favorite pancake toppings.

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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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