This fun and mess free breakfast has become a go-to when we need a warm, filling meal to eat quickly or take on the go.
We turned our favorite buckwheat pancakes into muffins and found a way to eat eggs on the go that weren’t hard boiled (since none of my guys like hard boiled eggs). It all cooks up in one pan, looks pretty, and tastes great.
1 cup buckwheat flour
1 cup unsweetened almond milk
1/4 cup unsweetened applesauce
1 tablespoon pure maple syrup
1 tablespoon expeller pressed coconut oil
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
Optional Pancake Toppings – blueberries, strawberries, nuts, dark chocolate chips
6 eggs (for baking, not for the pancake muffins)
Optional Egg Toppings – spinach, onions, bell peppers
Preheat the oven to 350 degrees. Line a muffin tin with 6 wrappers. Grease the other 6 muffin cups with a little expeller pressed coconut oil.
In a large bowl, mix all the pancake ingredients together. Use an ice cream scoop to fill the 6 muffin wraps about 3/4 way full.
Top each pancake muffin with your favorite toppings. We used blueberries, strawberries, nuts and dark chocolate chips.
Crack one egg into each of the greased muffin cups and sprinkle with a pinch of sea salt and cracked black pepper. You can also add a few spinach leaves or sprinkle some chopped bell peppers on top to bring some veggies to the table.
Bake for about 20 minutes or until a toothpick inserted into the center of the pancake muffins comes out clean.
Run a flat, thin spatula around the edge of each baked egg to loosen and remove the eggs.
Serve and enjoy!
Who’s trying this fun, one pan breakfast this weekend?