Family Food on the Table · by Kathryn Doherty★ 5.0 (1)
Whole wheat pancake mini muffins
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 4%
CARBS 10G56% OF CAL
2G FIBER4G OTHER3G TOTAL SUGAR
FAT 3G35% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat mini muffins with pancake-like flavor and natural sweetness from maple syrup. A convenient, healthy breakfast that's easy to grab on busy mornings.
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View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 36- 2 cups Bob’s Red Mill organic Ivory wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 3/4 cup milk of choice
- 2 large eggs
- 1/4 cup butter (melted (or sub coconut oil))
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- Mini chocolate chips
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 4%
CARBS 10G56% OF CAL
2G FIBER4G OTHER3G TOTAL SUGAR
FAT 3G35% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 87mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 21mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 87MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.