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Breakfast Pancakes

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 48 mini muffins

Equipment

  • Extra large mixing bowl 
  • Oxo whisk - I like this due to its sturdy whisk - don’t recommend the Silicon whisk for this since it doesn’t mix as easily
  • Sur La table mini muffin pan
  • Silicone mini muffin liners
  • Calphalon griddle
  • Medium cantaloupe ball scooper
  • Silicon spatula for flipping
  • Fun kids skillet with shapes
  • Rubberized mits to take tray out of oven (why I like these: you will never burn your hands ever again)
  • Rubber Trivet for countertop
  • Rubberized spatula to scrape the sides of the batter in the bowl. (The one I used comes with the kids pan)
  • Cookie Scoop Set https://a.co/d/5mDuMNG

Ingredients

  • 5 whole eggs
  • 23 oz unsweetened applesauce
  • 1/4 - 1/2 cup water
  • 2 Tbsp vanilla extract
  • 1 box Kodiak flapjack or waffle mix (any kind)
  • Optional add ins: 1 Tbsp cinnamon, ¼ cup flaxseeds and/or ¼ cup chia seeds
  • Non-stick spray if you don’t have silicone muffin liners
  • Optional nut butter and fruit for toppings

Instructions

For mini-muffins

  • Preheat the oven to 325 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups or use silicone muffin liners.
  • Empty the entire Kodiak mix into a large mixing bowl. If using cinnamon and flaxseeds, sift together. Make a well in the center and add eggs, applesauce, water and vanilla extract; mix until smooth.
  • Spoon batter into the prepared muffin cups, filling each ¾ of the way full.
  • Bake in the oven until the tops are golden brown for about 25 minutes. Cool briefly for 5 minutes on the counter before popping them out of the pan.

For pancakes

  • Empty the entire Kodiak mix into a large mixing bowl. If using cinnamon and flaxseeds, sift together. Make a well in the center and add eggs, applesauce, water and vanilla extract; mix until smooth.
  • Heat a lightly oiled or non-stick griddle or pan over low heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each pancake; cook until bubbles form and the edges are dry, about 7-10 minutes or until pancakes are intact. Flip and cook until browned on the other side. Repeat with remaining batter.

Notes

You can rinse out the leftover applesauce on the edges with the water you will need in this recipe (¼ to ½ cup). I store these in their silicon molds in a large Tupperware, or pancakes in a large zip lock in the refrigerator or freezer.  
NUTRITION INFORMATION: Serving: 1 mini muffin, Calories: 56kcal, Carbohydrates: 2.3g, Protein: 3.6g, Fat: 1.2g, Saturated Fat: 0.5g, Sodium: 82mg, Fiber: 1.4g, Sugar: 2.1g, Added Sugar: 1.9g