Easy to make cinnamon swirl pancake muffins are the perfect choice for either busy weekday breakfasts or weekend brunches.
What do you do when you’re craving pancakes but don’t have the time or energy to stand in front of a griddle flipping pancakes all morning? Make pancake muffins of course!
What is a pancake muffin you ask? Well, it’s quite simply a pancake in muffin form; a portable, no forks needed way to enjoy pancakes when sitting down to a tall stack of pancakes just isn’t an option.
Now why not just make muffins then? Because a pancake muffin has its own unique qualities; part muffin, part pancake it has all the ease of preparation of a muffin but with the fluffy, tender and not too sweet taste of a pancake.
You see muffins have a more cake-like consistency with a dense and somewhat drier crumb, whereas pancakes are light and fluffy with an almost sponge-like texture. Pancake muffins straddle the fence, being at once heartier than a pancake but lighter than a muffin.
These pancake muffins also have an extra delicious twist, a gooey cinnamon and coconut sugar swirl studded with bits of chopped walnuts which makes them a cross between pancakes, muffins and cinnamon rolls.
They are however, thankfully much easier to make; because if you’re anything like me in the morning you need something that’s simple enough to throw together before you’re fully awake and stumbling around the kitchen. (I make my life even easier by preparing the cinnamon swirl the night before and sifting together the dry ingredients in a bowl so all I have to do is whisk, pour and bake in the morning.)
Serve them with a little drizzle of maple syrup over the top for an easy weekday or lazy weekend breakfast or brunch.
Sylvie Shirazi
Yields 6 muffins
20 minPrep Time
20 minCook Time
40 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 cup/ 112g almond flour
- ¼ cup/ 24g tapioca flour
- Pinch of fine sea salt
- ¾ teaspoon grain-free baking powder
- 2 large eggs
- 1 ½ Tablespoons/22ml coconut oil, melted
- 3 Tablespoons/45ml coconut milk
- ½ teaspoon vanilla
- ¼ cup/60ml maple syrup
- 2 Tablespoons/24g coconut sugar
- 2 teaspoons/ 4g tapioca flour
- ¾ teaspoon ground cinnamon
- Pinch of fine sea salt
- ¼ cup/30g finely chopped walnuts
- 2 teaspoons/10ml coconut oil, melted
- 2 teaspoons/10ml maple syrup
Instructions
- Preheat oven to 350° F.
- In a large bowl, combine almond flour, tapioca flour, salt and baking powder. In another bowl, whisk together eggs, coconut oil, coconut milk, vanilla and maple syrup. Stir wet ingredients into dry ingredients.
- In a small bowl combine all the cinnamon swirl ingredients and stir until well moistened and crumbly.
- Fill paper-lined muffin cups with batter. Top evenly with cinnamon swirl mixture. Using a skewer or the tip of a knife, gently swirl the mixture in each muffin cup to achieve a marbled effect.
- Bake 18-20 minutes or until firm on top. Cool 5 minutes in pan before removing muffins from pan to a wire rack.
Notes
Cinnamon swirl mixture can be prepared the night before.
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