My name is Jaimey and I live in Salt Lake City, UT. I love to play in nature, go on adventures, and keep myself as healthy as possible. To stay mentally and physically healthy, I play with my dog, fly fish, cook, craft, and spend time in the wild. I cook mostly vegan and love the challenge of finding creative alternatives to animal products. I like to make up my own things, so most of my sewing and cooking that I blog about are new pieces of art.
I am such a breakfast girl, but don't always have time in the mornings make a good breakfast. Today I decided to prepare my breakfasts for the week. These pancake muffins are super easy, delicious and fluffy!
This is what you will need:
1 1/2 cups flour 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 2 Tbs. sugar 1 eggless egg 1 1/2 cups soy milk If you want to spruce them up a little, add 1 ripe mashed banana and 1/2 cup vegan chocolate chips Greased muffin pan freezer baggies for storage
Pre-heat oven to 350 degrees F.
In a mixing bowl, stir together the dry ingredients, then mix in the wet. Fold in the mashed banana and chocolate chips. Don't over-mix.
Grease your pan.
Scoop in the batter so the muffin tins are about 3/4 full.
Place in 350F oven for about 15-20 minutes, or until you slide a toothpick in and it comes out clean.
Carefully take the muffins out of their baking pan and let them cool.
While mine were cooling, I had to do a taste test. :)
Yep. they're good!
Put two muffins per bag, or how many you want for breakfast.
Place those small bags in a large freezer safe Ziplock bag and put in the freezer. When you want to grab one out for breakfast, throw them in the microwave for about 30 seconds or until they are warm and enjoy!