Pancake Poppers

Pancake Poppers

Gone are the days where Ian could wake up, hop on his bike and be at work in 10 minutes. Since we moved to Milwaukee, he has been adjusting to something foreign – a morning commute! This has meant walking up earlier to budget enough time to endure the morning rush hour and still make it to work by 8 a.m. Being the worrier I am, I was nervous that he would skip breakfast in order to get a few more minutes of shut eye. Therefore, I began brainstorming quick grab-and-go breakfast options I could prepare the night before.

Pancake Poppers

Pancakes are usually a weekend treat for us, but these mini pancake poppers are perfect for a busy morning. I made a big batch on Sunday night so we would have enough to last the week. Divided up into small containers, these mini pancakes can be easily thrown in a lunch bag and heated up at work. Who said morning had to be difficult?! With a small bit of preperation you can have a relaxing morning and a full belly – even during the work week!

Pancake Poppers

Pancake Poppers

Ingredients:

  • 1 C. Bisquick
  • 3/4 C. water
  • 1/2 C. chocolate chips

Directions:

  • Preheat your oven to 350 degrees
  • Lightly grease a mini muffin tin
  • Mix together the Bisquick and water until the batter is smooth
  • Fold in the chocolate chips and spoon batter into muffin tins
  • Bake for 12-15 minutes, or until tops are slightly golden
  • Let cool and store in the fridge

 

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Lemon Sugar Pancakes

Lemon Sugar Pancakes

Move aside maple syrup! Lemon sugar pancakes are making their debut! Maybe I have been living in a hole up until this point, but I never heard of lemon sugar pancakes until I was scrolling through Instagram and saw a perfectly style brunch snap – including these delicious pancakes.

Lemon Sugar Pancakes

I quickly double tapped the photo, knowing I wanted to try these pancakes asap! That weekend I mixed up a batch of batter and heated up the griddle. Uncharacteristically, I kept the maple syrup in the pantry and sliced up a fresh lemon instead.

Lemon Sugar Pancakes

With the pancakes warm off the griddle, I squeezed a bit of lemon juice over them before topping them off with a sprinkle of sugar. I was curious if they would be bitter and tart, but the pairing of lemon and sugar created the perfect sweet and sour combination. If you’ve never tried this combination before, it’s a must!

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes

Spoil your loved one with breakfast in bed this Valentine’s Day! These Banana Oatmeal Pancakes have been a favorite in our house and make for the perfect surprise breakfast.

Banana Oatmeal Pancakes

Since these pancakes are refined sugar-free, you can enjoy a hearty breakfast without feeling guilty! They are packed with whole ingredients and help keep you full throughout the morning. What more could you want out of a breakfast?!

Bonus: They store well in the fridge, so make a double batch and enjoy them throughout the week!

Tip: We like to pop them in the toaster instead of the microwave to warm up. This keeps the pancakes from becoming soggy.

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes

Ingredients:

  • 1 cup old fashioned oats
  • 1 cup unsweetened almond milk
  • 1.5 bananas
  • 1 pinch of salt
  • 1/2 tsp. cinnamon

Directions:

  • In a food processor or blender, mill the oatmeal down into a flour-like consistency
  • Add the remaining ingredients into the blender and pulse until smooth
  • Melt 1 tsp of coconut oil into a frying pan over medium heat
  • Pour the pancake batter into the pan and flip once you see bubbles forming in the batter
  • Cook until the pancake in golden brown
  • Serve pancakes with your choice of toppings