These chocolate chip pancake muffins are easy to make, fluffy and delicious. A healthy & fun on-the-go breakfast. Vegan + Gluten-free +Top 12 free
I have a totally delicious, allergy-free breakfast recipe to share with you today….Vegan Chocolate Chip Pancake Muffins. These have been making an appearance in our home this summer and are such a fun twist on traditional pancakes! They bake in the oven, so they’re all ready at the same time, and nobody has to eat cold pancakes. Add a side of maple syrup for dipping, and you have a yummy breakfast the family will love or simply grab one when you’re running out the door for an easy, on-the-go snack.
We love breakfast
I’ve always been a big fan of breakfast foods. Ever since I was a little girl, I wanted breakfast for dinner and even now, my eyes focus on pancakes, waffles, grits or avocado toast when we go out to eat. My husband is NOT a fan of breakfast foods, so I save it for the kids and myself or weekends when he’s out of town. He’s totally missing out 😉.
I’m also a huge fan of chocolate which is why I’m really loving this Pancake Muffins recipe loaded with Free2b Foods, chocolate chips. If you haven’t tried Free2b yet, here’s your chance. Use code “free20” for an exclusive 20% discount and order any of their snacks HERE then you’ll have your pantry ready when you make these.
Eat Fearlessly with Free2b
I was first introduced to Free2b Foods at FABlogCon (a food allergy conference) a few years ago and can I just tell you, their chocolate is AMAZING! And, it’s Top 12 free which means they contain NO:
- peanuts or tree nuts
- fish or shellfish
Their snacks are also certified vegan, 100% plant-based and free from artificial sweeteners, flavors, colors, sulphites, GMO’s, hydrogenated oils and transfats. Talk about a company that is passionate about being kind to people, animals, and planet.
The beauty of Free2b snacks is that they are school safe and a wonderful option for custom eaters (like our family). They are safe to bring to school, camp, road trips, airplanes or anywhere your feet can take you. I made sure to bring their Blueberry Crunch & Cranberry Pumpkin Seed Snack Breaks when we went to Family Camp a few weeks ago so we had our own safe treats to snack on. And don’t forget to pack a few Sun Cups in your bag before heading to see the latest blockbuster movie. Dinosaurs + chocolate = movie magic!
Chocolate Chip Pancake Muffins Magic
You know what else is magic? Pancake Muffins loaded with Free2b chocolate chips! The idea of these muffins came from Sarah Michelle Gellar’s cookbook, Stirring Up Fun with Food. While her version is not vegan or allergy-friendly, there’s just something about food crafting that delights both the young and old and heart and I had to make my own “free from” version.
The full recipe is at the bottom of this post, but here’s a quick look at how easy these are to make:
Pancake Muffins with Simple Ingredients
For the pancake batter, I used 1-to-1 gluten-free flour (all-purpose flour is an easy substitute if need be) and a handful of other safe ingredients such as salt, flax milk, banana and maple syrup. For a fun twist, substitute the chocolate chips with chopped pieces of Free2b’s Snack Breaks or just press 1 Mini Sun Cup into each muffin before baking in the oven. That’s what we had this morning and it was Um-Um-Good!
Our chocolate chip pancake muffins are a fun twist on a breakfast favorite. They’re quick and easy to make, and sure to be a favorite for anyone who takes a bite!
I hope you enjoy this recipe as much as my family does.
Printable Pancake Muffin Recipe
- 1 cup Gluten-free 1-to-1 flour (or All-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free milk
- 1 teaspoon apple cider vinegar
- 1 ripe banana, mashed
- 2 tablespoon maple syrup (or liquid sweetener of choice)
- 1/2 cup Free2B Chocolate Chips
- Preheat oven to 350°. Line muffin tin with paper liners, set aside.
- In a medium bowl, pour milk and add vinegar to it. Let sit a minute.
- In a large bowl, whisk together dry ingredients....flour, baking soda and salt. Add milk mixture to it then add mashed banana and maple syrup and whisk together until blended. Fold in chocolate chips.
- Fill liners 3/4 full then bake 12-15 minutes or until toothpick center comes out clean when inserted into the center.
- Serve right away with a drizzle of syrup if desired or store in the refrigerator up to 1 week.
*Leftovers taste best when heated slightly (20 seconds) in the microwave.
**Top each muffin with a few extra chips on top prior to baking for extra yum!
You’re Special Discount
Don’t forget to use code “free20” for your exclusive 20% discount toward any of Free2b’s snacks! ClickHEREto order. Be sure to share your delicious treats with us on Instagram too! Use #allergylicious #freefrom and #snackaway so we can see what you’ve been baking.