EBL Food Allergies

delicious, easy, allergy-friendly recipes free of dairy, egg & nuts (soy & gluten free too)

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Allergy Free Breakfast Muffin, or is it a Pancake?

September 17, 2013 by Elizabeth DiBurro 1 Comment

Pinterest is a wonderful thing.  It has given me many different ideas from how to organize my bathroom closet to what I want my dream house to look like.  Occasionally I come across a recipe that could possibly be made allergy-free, which is where I got the idea for this recipe.  Unfortunately, the recipe was not linked to a website or an owner.  Pancake muffin lady from Pinterest, if you’re reading this, thank you for the inspiration! 
Allergy Friendly Fruit Pancake Muffins
EBL Food Allergies

Now for the recipe!

Is it even called a recipe if I cheated?  By cheated, I mean I used a boxed pancake mix!  It was sooo easy.

This is what I did…

First, I dug around inside my freezer for some frozen fruit.  I tossed just a little into each muffin cup.  (Next time I’ll use more.  We really liked the way the fruit tasted.)

Frozen Fruit on the bottom of Pancake Muffins
EBL Food Allergies

Then I made one batch of gluten free pancake mix.  I used King Arthur Flour and followed the directions on the back, substituting with Rice Milk, Egg Replacer, and Oil.  I then poured the batter (after allowing it to sit for 10 minutes) into the cups.  I baked them at 350 degrees for 23 minutes.

I also made a maple sugar icing that I drizzled on top with a dash of cinnamon sugar.  YUM!

I’m still undecided if I liked the peach or the blackberry the best.  What do you think??

Allergy Free Pancake Muffin
Allergy Free Pancake Muffin

Yummy Pancake Muffins
frozen fruit of your choice
1 box of gluten free pancake mix (I used King Arthur and used Rice Milk, EnerG Egg Replacer, Oil)

1. Preheat oven to 350 degrees.
2. Make pancake mix according to directions on box making substitutions if necessary.
3. Place frozen fruit on bottom of muffin liners.
4. Pour pancake mix on top of fruit.
5. Bake approx. 23 minutes.

Maple Sugar Icing
1 cup powdered sugar
4 Tbsp rice milk
2 Tbsp pure maple syrup

1. Whisk together all ingredients.
2. Add more liquid for a more runny icing or more sugar for a thicker icing.
3. Drizzle on cooled muffins.

Enjoy!  I know we did! 🙂  My little guy gave it a TEN THUMBS UP!  


Elizabeth DiBurro
Easy Breezy Life
EBL Food Allergies

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You  may also like:
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Oatmeal Raisin Cookies
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Filed Under: Breakfast, Food Allergies Tagged With: Baked Goods, Breakfast, Packable, Recipes

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Comments

  1. Keeley McGuire says

    September 17, 2013 at 1:24 pm

    Fabulous! We make Puffins all the time too, with different mix-ins but I've never done with a glaze… yummy 🙂 Will have to try that!

    Reply

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Elizabeth DiBurro

Elizabeth DiBurro

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  • Soup/Stew

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Disclosure of Material Connection: I received one or more of the products or services mentioned in some of my posts for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe my readers will enjoy. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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