Sarah Michelle Gellar’s Mini Pancake Muffins

May 12th 2017

2 cups (500 mL) dry pancake mix
Non-stick cooking spray
Fresh blueberries
1 banana, thinly sliced crosswise
1/3 cup (80 mL) chocolate chips
Maple syrup, for dipping
Preheat oven to 375 F (190 C).

In a medium-sized bowl, prepare pancake batter according to package instructions. Spray a mini muffin tray with non-stick spray. Ladle 1 tbsp (15 mL) of batter into each mold and top with chocolate chips and a banana slice. If using a regular-sized muffin tin, fill each cup two-thirds with batter, about 1/4 cup (60 mL).

Bake for 15 minutes, or until golden brown. Remove from oven and rest for 5 minutes before removing muffins from tray and serving with maple syrup for dipping.

Makes 36 mini pancake muffins or 12 regular-sized pancake muffins

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