Muffin Tin Pancake Cups Recipe

Name: Muffin Tin Pancake Cups
Yield: 5 servings
Ingredients: 1/2 cup Silk Hazelnut Almond Coffee Creamer; 1 Tbsp apple cider vinegar; 1/2 cup Silk Almondmilk; 1 cup flour; 1 Tbsp egg replacer; 1 Tbsp baking powder; 1/4 tsp salt; 1 cup frozen fruit, if desired; Maple syrup, for serving

Ingredients

1/2 cup Silk Hazelnut Almond Coffee Creamer
1 Tbsp apple cider vinegar
1/2 cup Silk Almondmilk
1 cup flour
1 Tbsp egg replacer
1 Tbsp baking powder
1/4 tsp salt
1 cup frozen fruit, if desired
Maple syrup, for serving

Instructions

Preheat oven to 425°F with cupcake pan in oven.
NOTE: Heating cupcake pan while oven preheats will ensure nice, crispy cups.
Meanwhile, in a liquid measuring cup, combine coffee creamer and apple cider vinegar. Let set for a few minutes to thicken and create vegan “buttermilk.”
Once buttermilk is ready, combine all ingredients in bowl and whisk until smooth. If desired, fold in 1 cup of frozen fruit.
When oven is preheated, remove pan and quickly spray with non-stick spray. Fill cups 1/2 full with batter.
Bake for 12-15 minutes, until knife inserted in center of cups comes out clean.
Serve immediately with drizzle of maple syrup and pinch of sea salt