I love making pancakes. I don’t have a griddle. Not like those griddles at pancake houses that stretch into the next county. I have to make my pancakes one at a time, keep them warm in the oven, until I can serve up a “stack.”
So I invented the Muffin Pan Pancake (or Breakfast Cupcake), and now they’re all ready at the same time. Oh, and this recipe is so healthy it could raise the dead.
Please Note: We are a 503(c)(3) educational charity and subsist on donations and affiliate programs. We sell nothing except our publications. All of our affiliate programs come from companies we trust that sell products we’ve used ourselves. Nearly all the products we promote have been tested by our volunteers. If we find something to be crap or nonsense, we tell you. If you wish to support us, you may do so by supporting the companies in our affiliate programs.
The ingredients include Green Banana Flour. This is a resistant starch. Not easily digested, low glycemic load, and feeds your “microbiota.” You like that word? It’s the entire realm of good bacteria in your gut.
Next it has Medium Chain Triglyceride oil in it, stevia (if allergic try 2 or 3 tablespoons of erythritol, or even some honey), and mangosteen pericarp; just enough to allow a diabetic to eat these with a bit of maple syrup. And then there are the blueberries. Yum!
They are easy to make, so let’s get going
3 Tablespoons Lemon Juice
1 teaspoon Vanilla
1 Tablespoon MCT oil
3 scoops Better Stevia (if allergic, a bit of honey, or even 2 tablespoons Swerve Confectionery Sweetener)
4 oz Greek Yogurt
¼ cup Coconut Flour
¼ cup Green Banana Flour
¼ cup Almond Flour
¼ cup Mangosteen Pericarp (free samples at that link)
¼ teaspoon Celtic Sea Salt
½ teaspoon Baking Powder
1/8 teaspoon Cream of Tarter
Fresh (or frozen) Blueberries
Preheat the oven to 350.
First put the wet stuff into your blender, then add the dry and blend her up. You’ll have to eventually take the top off and use a spatula to wipe down the sides to make sure it’s all blended together. Once it’s all blended up, just add blueberries and stir.
Then grease up your muffin pan with a combination of coconut oil and liquid lecithin. In my kitchen, there is always a tiny container of this combination available.
Pour the batter into the muffin pans trying not to go above the pan. You want to leave room for them to rise.
This recipe filled 7 medium muffin molds.
I figure there’s at least ten blueberries per mold.
Then bake for about 20 minutes. Mine were done at 21 minutes. I tested with a toothpick and by pressing the tops (bounced right back up).
As you can see, they did rise quite nicely.
And because of the coconut oil/lecithin combination, when I turned over the pan, they fell right out.
Serve em up just like pancakes; a pat of butter and some real maple syrup.
And yes, they do look chocolaty, but that’s the mangosteen pericarp. Amazing stuff. You really should go read about it: Mangosteen Pericarp.
Please log in again. The login page will open in a new tab. After logging in you can close it and return to this page.