Happy Friday! This week has been exhausting! It was the first week back to school, so trying to figure out timing and schedules took a few days. I like my classes so far though, and even started getting up two hours early before my Tuesday/Thursday Micro class to fit in a quick run! My friend Sam said she would do the Moon Valley 5k with me at the end of September, so I have been trying to get in running shape for that. This will be my third 5k and I am super excited to be there to support Phoenix Children’s Hospital. Now on to these Puffins, I have seen them all over Pinterest, so unfortunately I can’t claim it. A puffin is a pancake made in a muffin tin. I used my whole wheat pancake recipe, and added chocolate chips to half of them. These are a fun way to enjoy pancakes. You can also freeze the leftovers and pop them in the microwave for a quick breakfast in the morning! You can also use any toppings you would like. Enjoy:)
Pancake Batter Ingredients:
2 cups whole wheat pastry flour
4 ½ tsp baking powder
2 tsp ground cinnamon
½ tsp salt
2 eggs
2 cups fat free milk + 2 extra tbsp
2 tsp vanilla
Directions:
1. Preheat oven to 350
2. Combine dry ingredients into medium sized bowl and stir together
3. Add wet ingredients to dry and mix until no lumps can be seen
4. Spray 1 regular sized 12 cup muffin tin with cooking spray, and a second muffin tin with cooking spray to coat 4 holders
5. Divide batter into muffin tins using a ¼ cup measuring scoop
6. Bake for 12 minutes and serve with maple syrup
Servings-16/Serving Size-1 Puffin/Calories-77/Carbs-14g/Fat-1g/Protein-4g
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