Breakfast is my favorite meal of the day and my main motivation for getting out of bed each morning. I think about what I’m going to eat the following a.m. as I lie in bed each night. I’ve heard friends remark that they “just can’t eat so early in the morning,” which, to me, sounds like: “I completely forgot today is Christmas.” Ludicrous.
Some people have gambling and drinking; I have breakfast foods. Don’t take them away from me.
During the workweek, I’m perfectly content with the ol’ cereal-and-milk routine, but on the weekend, I like to bring out the big guns. Check out the artillery:
Pancake bites are prepared just like pancakes, but instead of cooking them on a griddle, you use a muffin tin and bake ‘em in the oven. They’re delish and a cinch to make. I’d say 12 regular-sized pancake bites are plenty for two people. They seem small, but they’re filling. And I’m someone who usually houses pancakes.
Go ahead and play around with the mix-ins. I did a few with solely banana slices, a few with strawberries, and then experimented with chocolate chips. My favorite one was banana-chocolate chip.
Click here to download a printable recipe.
- 1 cup dry pancake mix (I prefer Trader Joe’s Buttermilk Pancake Mix)
- 2/3 cup skim (or non-dairy) milk
- ½ cup maple syrup
- 1 banana, a handful of strawberries, a handful of chocolate chips, or whatever mix-ins you desire
1. Preheat the oven to 350°. Lightly spritz a 24-count mini muffin tin (or 12-count regular muffin tin) with cooking spray.
2. In a large bowl, stir together pancake mix, milk, and syrup until blended.
3. Divide the batter amongst the muffin cups. Sprinkle your mix-ins into each cup. Bake for 12—14 minutes, or until fully cooked.
Note: I found 14 minutes to be the perfect amount.