I am sure many are wondering what "leftover pancake batter" is :) In my house, somehow we always make extra that we simply can't force down. For Father's Day, my mom and I made yummy bacon pancakes... the ones where you cook some bacon then put the delicious pancake batter over them (picture below). We had about 1 cup of batter left over so Stephen had the idea to make some muffins out of them. I had been saying I wanted to have a quick go to bar or something I could have before my 5:15 am workouts because these days I have been STARVING. These little creations were actually incredibly delicious. I stored them in the fridge and just put them in the toaster oven when I wanted to eat them. Honestly, I didn't really measure the extra stuff I put in them (what I have below are estimates), but I don't think it matters, just do whatever you want and you can be creative with your additions too!
Approx 1 - 1 1/2 cups pancake batter
1 cup coconut flakes
2 tablespoons flax seed
1/2 cup chopped almonds
1 fresh peach, chopped
1 banana, mashed
4 pieces dried peach, chopped
1/2 cup oatmeal
1 teaspoon cinnamon
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| Bacon Pancakes!! |
Directions:
- Dump all the ingredients into a bowl and mix.
- Fill up cupcake liners in a muffin tin (they don't rise a lot so you can fill them pretty full)
- Bake at 350 degrees for about 25 minutes. You want them to be firm and cooked, but not overdone and dry. They don't get very brown on the top.
- Store in the fridge or the freezer and take them out as you wish!! This recipe made about 20 muffins.
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