Almond Pancake Muffins

One of the best things about being an adult is knowing that I can make pancakes whenever I want, no more waiting for that one day a year! The only thing that puts me off eating them all the time is that they’re a little fussy to make…until now.
This Almond Pancake Muffin recipe is as simple as mixing the batter and pouring into muffin cases, then you can have a shower while they bake in the oven. Genius.
Almond Pancake Muffins
Makes 9
180g ground almonds
1 tsp baking powder
1 tbsp raw honey
190ml almond milk
2 eggs
1 small banana, diced
Handful of raspberries
Toppings (optional)
Raspberries
Greek yogurt
Mint
  1. Preheat the oven to 180/gas mark 4
  2. Mix the ground almonds and baking powder in a large bowl
  3. Add the eggs, milk and honey and whisk until fully combined
  4. Gentle fold in the banana and raspberries then pour into the muffin cases, place on the middle shelf of the oven for 12-15 minutes
  5. Remove from the oven and top with a teaspoon of yogurt, a couple of raspberries and some mint
Enjoy!
Hannah x