Weekend mornings are always pancake mornings in our house. Most of the time, we stick with our Gluten Free Blender Pancake recipe that we love, but every once in a while we feel like mixing it up and luckily this time it lead to something delicious! These little pancake treats are easy to make, so good to eat and change up your breakfast just enough to feel like you’re on vacay! They are crispy on the outside, but soft and chewy in the middle. A little bit like that perfect cookie. The blueberries give them a nice sweet flavor, and when you drizzle on the maple syrup it’s almost as if you are eating a little bit of heaven. The kids devoured these, I gave them to them plain to avoid the maple syrup sticky mess. I had leftovers, which I stored in the fridge and took on the go with us the next day as healthy treats. You really can use any fruit, but I love the deep purple color of the blueberries. The best thing is that you can use any pancake recipe to make these. Try them out and let me know what you think!
This sweet treat will have the little ones jumping for joy and the big ones begging for more. Combining the sweet taste of blueberry muffins with the classic pancake is the perfect way to get your day started off right. Save the leftovers for a tasty snack throughout the day...if there are any!
- Your favorite pancake batter or use the batter from my Blender Pancake Recipe
- Cinnamon for topping
- Coconut palm sugar for topping
- Oil for greasing muffin tins (optional)
Preheat oven to 400. Make blueberry topping by putting all ingredients into a bowl and microwave for 2 minutes. You can also heat on stovetop until heated through.
Make pancake batter. Grease the muffin tins (optional) and pour batter inside, filling about 1/3-1/4 full. Put one spoonful of blueberry topping on top of each section of batter. Sprinkle with a dash of cinnamon and coconut palm sugar.
Bake at 400 for 25 minutes, until golden. Let cool 5 minutes before removing. Top with more blueberry topping, cinnamon and maple syrup if desired.