Planning ahead saves time, right? I love when I find recipes that make life a little easier, especially school mornings! There are far more mornings than I care to admit when I have had to force my eyes to open; and the last thing I want to do is think about breakfast. These are so quick, easy and the kids love them 🙂

The best thing about these is that I don’t have to stand over a hot stove and flip each one! I made some minor changes by replacing all the AP flour with half whole wheat pastry flour, and buttermilk because I had plenty on hand. When ever I use this muffin tin, the baked goods love to stick; so instead of adding the chocolate chips to the batter we added a few to the tops. Once they finished baking/cooling completely, I bagged them and placed them in the freezer. In the morning, we microwave them for about 3 minutes at 50% power so they don’t dry out or become rocket hot. Once they’re all gone, I will make another batch because I’m sure they’ll fight over the last 6… Thanks for reading, enjoy! 🙂

Pancake Mini-Muffins – adapted from The Pioneer Woman

• 1 1/2 cups AP flour
• 1 1/2 cups whole wheat pastry flour
• 1 Tablespoon Baking Powder
• 3 Tablespoons Sugar
• 3/4 teaspoons Salt
• 2 1/2 cups buttermilk
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 4 Tablespoons Butter, Melted
• Chocolate chips, optional
• coconut oil to prep the tin (or whatever you prefer)

Preparation Instructions