With my niece and nephew around during Spring Break, I wanted to make mini-versions. Kids always seem to eat better if their food is miniature. I hopped over to one of my favorite blogs to see what they had. Sure enough, I found a Mini Puff Pancake recipe.
I have adapted the recipe below to be gluten free, dairy free (and soy free). Give them a try!
Mini Puffed Oven Pancakes with Berry Sauce
recipe by ourbestbites.com - adapted by Tree of Life Creative
recipe by ourbestbites.com - adapted by Tree of Life Creative
Ingredients
1/2 cup rice flour
1/4 tapioca starch
3/4 cup coconut milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons coconut oil, melted
powdered sugar
1/2 cup rice flour
1/4 tapioca starch
3/4 cup coconut milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons coconut oil, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries or mixed berries
3 tablespoons berry jam
6 large frozen or fresh strawberries or mixed berries
3 tablespoons berry jam
InstructionsPlace mini muffin pan in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.
Carefully remove the pan from the oven (don’t forget it’s hot!) and brush with melted butter.
Fill muffin wells 3/4 full with batter.
Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.
Remove puffs and place on plate or platter. Sprinkle with powdered sugar.
Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.
Quick and Easy Berry Sauce
Place berries and into small saucepan. Heat on medium until mixture is bubbly. Mash large pieces if needed. Drizzle over puff pancakes!
Yields about 24 mini muffin pancake puffs
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