With summer quickly drawing to a close, the back to school season is looming large in my head. This year, my kids are in three different schools, and my eldest has leave the house by 7:00! The logistics are pretty daunting.
I contemplated the situation over a leisurely cup of coffee recently and considered two things that my kids love: muffins and eggs. Then it hit me... what if I combined the two? With pancake batter! Perhaps this could help the morning madness?
After several attempts, I've perfected the recipe and I'm so excited to share it with you. If you make the pancake batter in advance (it will keep for several days in the fridge), these are ready in 20 minutes. That's usually how long it takes for my kids to finally get around to finding their socks! Pancake egg muffins are delicious and fun to eat, and on those mornings when things feel even more crazed than usual, an out-of-the-ordinary breakfast can lighten the anxiety in the house. Bonus: they're perfect for the lunchbox!
Heres what you need: pancake batter (recipe below), eggs and a muffin tin.
For the pancakes:
1 cup flour
1/2 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 12 for the center
1 cup buttermilk (or plain kefir)
5 tablespoons melted butter (or avocado oil)
2 tablespoons maple syrup
Preheat the oven to 350. Mix all of the ingredients except the eggs that you’ll use inside of the muffins in a large mixing bowl until the batter is smooth. Grease a muffin tin and pour a bit of batter into the bottom of each. Crack one egg into each and cover the top with more batter. Bake for 17-19 minutes, depending on how runny you want the eggs.
Use any remaining batter for pancakes (and freeze them for later if you'd like). as an alternative, you can bake these with fruit instead of eggs. Banana slices and fresh peach are in our current rotation.
If you make these, tag me on Instagram. I'd love to see!