Dairy Free, Refined Sugar Free, Gluten Free option (depending on what ingredients you use), Nut free
I accidentally came up with this recipe whilst making pancakes for breakfast for the kids one morning.
My little man used to love pancakes and then one day he decided he just doesn’t like them anymore. Say what! I mean he used to love them. I was gutted. I loved having pancakes as a breakfast or snack option.
So I was determined to get him back onto pancakes. I tried him with an oat porridge pancake instead, whilst he loved the taste, he was still not a fan. So I figured it was a texture thing. That’s when the idea came up to make the pancake as a muffin with a few variations.
This is what I came up with which he loved! To me it has a really scone type texture and taste.
- 1 cup of Gluten Free oats soaked overnight
- 1 cup of flour of your choice. I use my Gluten Free flour mix
- 1 egg
- 1 tsp of baking powder (aluminum free)
- 3-4 tablespoons of maple syrup or sweetener to taste
- 1 tbs of vanilla extract, we like vanilla, can use less
- ½ - 1 cup of milk of choice (I use coconut milk)
- Could use 2 eggs and remove the baking powder. 1 egg just works better for my little man
- You could try adding things like shredded coconut, spices such as cinnamon, cardamon and other dried fruits, but he preferred it the way I made it the first time, so that is what I perfected.
- Soak oats overnight & rinse well in the morning. Add some lemon juice or a dollop of yoghurt in the water overnight
- Add remaining ingredients and mix well. Add milk slowly until you have a nice batter texture
- Spoon into muffin cups
- Bake in a pre-heated oven for 30 minutes or until golden brown
Serve with lashings of butter is our preferred choice, but you can add your favourite jam spread too with some quality fresh cream
I usually get 9-10 muffins a batch
These freeze beautifully.