“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.
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.
- 1 cup milk
- 6 eggs
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup coconut oil, melted
- Preheat oven to 400 degrees.
- Combine all ingredients in a blender. Pulse until well blended.
- Pour into greased muffin tins, filling each cup 1/2 way full.
- Bake for 13-15 minutes until golden brown and puffy.
- Let cool, and then top with yogurt and berries.