Mini Berry Puff Pancakes

“Getting everyone out of the house (without breakfast smeared on their faces, clothes and shoes on, and remembering to wear a bra) should be an Olympic event.”  Sometimes when we have all made it to into the car and everyone is buckled I just like to sit for a second and mentally congratulate myself for being and Olympian.  This really has nothing to do with the recipe, except for the fact that I really wanted to make these on Sunday morning, but by the time I got myself and everyone else ready, I was already running late!  Yikes – so we made these on Sunday afternoon for Drunch. (Dinner/Lunch).  And we couldn’t stop eating them!

To whip these delicious puff pancakes up, all you will need is about 10 minutes, a blender and a few ingredients. Put all ingredients in a blender and pulse until well mixed.  I would recommend adding the eggs first and the coconut oil last.

Immediately pour into greased muffin tins, filling about 1/2 way.

Once your tin is filled, pop it into a 400 degree oven for 13-15 minutes, or until golden brown on top and nice and puffy.

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While your pancakes are baking, prepare your berries,  We used raspberries, blueberries, and strawberries.

One they come out of the oven, let them cool.  Put a dollop of yogurt on each pancake and then sprinkle with berries.  These are delicious, light and refreshing.  You will want to eat about 100, so try and contain yourself.  My kids were dying when I was taking pictures of these.  They were waiting as patiently as they could, and the second I was finished it was like some ravenous beasts has just been released from their cages.  I take it they liked them.

Mini Berry Puff Pancakes

Mini Berry Puff Pancakes

Mini Berry Puff Pancakes
Serves: 18 mini pancakes
Cook Time: 13 m
  • 1 cup milk
  • 6 eggs
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1/4 cup coconut oil, melted
 
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a blender. Pulse until well blended.
  3. Pour into greased muffin tins, filling each cup 1/2 way full.
  4. Bake for 13-15 minutes until golden brown and puffy.
  5. Let cool, and then top with yogurt and berries.
written by
Natalie Monson

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Comments(27)
Lori says:

Are you able to substitute the coconut oil if you don’t have that on hand?

Amber says:

What is the purpose of the coconut oil? Can it be replaced or omitted in the event of an allergy?

Lisa Pelow says:

Yummy 🙂

Natalie says:

Yes! You can substitute melted butter – the same amount.

Natalie says:

It acts as an emulsifier. You can substitute melted butter. If you completely remove the fat they won’t turn out the same.

Kim says:

What if I don’t have whole wheat flour,can I just use 1 cup of all purpose flour?

Lee-Anne says:

Do you think it would be ok to make the batter up the night before and keep it in the fridge till morning?

Natalie says:

Yes you can definitely do that. Before putting them into your muffin tins, I would give the batter a quick whisk because the flour tends to settle at the bottom.

Chantal Marr says:

Ahh, these are cute!

Natalie, I wonder what do you think – could I maybe substitute the coconut oil with hemp oil? I am recently trying to get rid of butter, I have had enough of it in baking and the hemp oil seems to fit in perfectly.

Thank you for the post, the pictures are great!

Chantal Marr says:

Ahh, these are cute!

Natalie, I wonder what do you think – could I maybe substitute the coconut oil with hemp oil? I am recently trying to get rid of butter, I have had enough of it in baking and the hemp oil seems to fit in perfectly.

Thank you for the post, the pictures are great!

Natalie Monson says:

Definitely worth a try. I haven’t used hemp oil much, so if it works out, let us know!

stephanie says:

i halved the recipe and i wanted to love these so much, but the egg overpowered the flavor. we would’ve had to load them up with sweetness to disguise it.

Natalie says:

Darn. We actually like the egg flavor in these!

Natalie says:

I have actually never used hemp oil in my baking – but if you have in other things I am sure it would work great!

sonia says:

When putting them in the fridge does the batter have to be covered in a container or can it be uncovered?

Natalie Monson says:

I would cover it.

Vikki says:

My littlest one is allergic to eggs. I’m wondering if an egg substitute would affect these too much?

Natalie Monson says:

You can definitely try it. Depending on the egg substitute – for this recipe the purpose of the egg is to act as a leavener and they make the pancake puff up.

Alla says:

can I substitute almond milk for the regular milk to mike these dairy free?

Natalie Monson says:

Yep!

Doris says:

It looks like you used a regular muffin tin but then it says mini so which did you actually use?

Natalie Monson says:

I actually made them in both a mini and regular muffin tin. It just depends on what size you prefer. I think they probably turn out better in a regular muffin tin.

Karina says:

Can I possibly substitute the whole wheat flour with a coconut flour or almond flour?

Natalie Monson says:

I’m going to refer you to our allergy substitution guide. You may have to alter the recipe a bit for those flours to work out?? http://www.superhealthykids.com/the-essential-food-allergy-substitution-guide/

Cheryl says:

Yum! About how many do they make?

Natalie Monson says:

This makes about 24.

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