Muffin Tin Pancake Cups

From the Silk test kitchen

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Servings
5
Total Time
20 min

Silk Muffin Tin Pancake Cups Recipe
Ingredients
  • 1/2 cup (125 ml) Silk Hazelnut Almond Coffee Whitener
  • 1 Tbsp (15 ml) apple cider vinegar
  • 1/2 cup (125 ml) Silk Almond Beverage
  • 1 cup (115 g) flour
  • 1 Tbsp (15 ml) egg replacer
  • 1 Tbsp (15 ml) baking powder
  • 1/4 tsp (1 ml) salt
  • 1 cup (250 ml) frozen fruit, if desired
  • Maple syrup, for serving

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Muffin Tin Pancake Cups

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Preparation
  • Preheat oven to 425°F (220°C) with cupcake pan in oven.
  • NOTE: Heating cupcake pan while oven preheats will ensure nice, crispy cups.
  • Meanwhile, in a liquid measuring cup, combine coffee whitener and apple cider vinegar. Let set for a few minutes to thicken and create vegan “buttermilk.”
  • Once buttermilk is ready, combine all ingredients in bowl and whisk until smooth. If desired, fold in 1 cup of frozen fruit.
  • When oven is preheated, remove pan and quickly spray with non-stick spray. Fill cups 1/2 full with batter.
  • Bake for 12-15 minutes, until knife inserted in center of cups comes out clean.
  • Serve immediately with drizzle of maple syrup and pinch of sea salt