Thanks for sharing!

Gluten-Free Pancake Bites are an easy and quick breakfast that everyone in your family will love. Mix, scoop into a mini muffin pan, bake, and dip!

As a busy full-time working parent I sometimes find myself in a pinch for a quick breakfast or snack that my two girls can grab on the go. That’s when I turn to pancake bites. You can make a bunch in advance (and freeze them) and they travel well – think lunch boxes, travel bags, to-go containers, etc.

My girls have decided that they want to be in charge of breakfast for Father’s Day this year. I gave them a couple of options for recipes that they could make themselves, including a recipe for pancake bites.

They’ve decided to have fun with it and make a variety of pancake bites using chocolate chips, blueberries, coconut, and almonds.

We’ve already talked about doubling the batch so they can enjoy the remaining bites throughout the following week.

With less than ten ingredients and two bowls needed for the recipe, and less than twenty minutes to bake, this recipe is simple enough that anyone can make it and it’s super easy to clean up afterwards.

You can whip up a batch yourself or have your kids help in the kitchen.

My girls are especially looking forward to mixing and pouring the batter and topping these tasty little Gluten-Free Pancake Bites with their favorite toppings (and Dad’s too).

I am looking forward to seeing the looks on their sweet little faces when they present the breakfast they made to their dad on Father’s Day.

If you like pancakes your sure to like my Gluten-Free Pumpkin Pancakes. Pumpkin isn’t just for holidays, it can be enjoyed any time. In the mood for crepes?

Sandi from Fearless Dining makes incredible Gluten Free Crepes.

Yield: 24 pancake bites

Gluten Free Pancake Bites

Name: Gluten Free Pancake Bites
Prep time: 10 min
Cook time: 16 min
Total time: 36 min
Yield: 24 pancake bites
Cuisine: American
Ingredients: 1 1/4 cup all-purpose gluten-free flour blend; 1 teaspoon gluten-free baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1 tablespoon pure maple syrup (or honey); 1 egg, room temperature; 1 cup dairy-free yogurt (plain or vanilla); 1/4 cup oil of choice; Toppings like: shredded coconut, gluten-free dairy-free chocolate chips, blueberries.

Gluten-Free Pancake Bites are an easy and quick breakfast that everyone in your family will love. Mix, scoop into a mini muffin pan, bake, and dip!

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 10 minutes

Total Time 36 minutes

Ingredients

1 1/4 cup all-purpose gluten-free flour blend
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon pure maple syrup (or honey)
1 egg, room temperature
1 cup dairy-free yogurt (plain or vanilla)
1/4 cup oil of choice
Toppings like: shredded coconut, gluten-free dairy-free chocolate chips, blueberries.

Instructions

Preheat oven to 350°F (180°C). Grease a 24 serving mini-cupcake pan; set aside.
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, combine the maple syrup, egg, dairy-free yogurt, and oil. Add the flour mixture all at once to the wet mixture and stir just till combined. Do not over mix.
Using a tablespoon, drop one level tablespoon of batter into each mini-cupcake cup. Repeat until all cups are full. If desired, top with your favorite toppings.
Bake for 14-16 minutes or until the tops start to brown and the center is set. Remove from the oven and cool for 10 minutes. Using a small spoon or butter knife, gently work your way around the edge of each pancake bite and lift out of the pan. Serve warm or at room temperature.

Nutrition Information:

Yield:

Serving Size:

4 pancake bites
Amount Per Serving:Calories: 302 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 33mg Sodium: 355mg Carbohydrates: 33g Fiber: 2g Sugar: 14g Protein: 6g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Gluten-Free Pancake Bites are an easy and quick breakfast that everyone in your family will love. Mix, scoop into a mini muffin pan, bake, and dip!

Comments

Megan @ A Dash of Megnut says
April 24, 2015 at 2:52 am
Wow these look so yummy! I love that your girls took picked these so they can try different varieties! Smart girls!
polly says
April 25, 2015 at 4:38 pm
I think I’m going to use maple syrup instead of sugar. I think it would give it that breakfast taste when on the go.
- polly says
  April 25, 2015 at 4:39 pm
  Oh you did Lol. I just read the cooking direction as I make yummy pancakes all the time
Tessa@tessadomesticdiva says
April 25, 2015 at 9:14 pm
So cute, and I bet a total winner! Love this idea!
Ali Williams says
April 26, 2015 at 12:56 pm
What a wonderful idea! I adore gluten free pancakes and muffins and these are both! If you’re interested we would love to have you link them up to Savoring Saturdays! Thanks!
Kim says
June 12, 2017 at 9:41 pm
Do you have to use yoghurt??? Thanks
- chrystal says
  June 13, 2017 at 6:06 am
  You can also use milk, or dairy free milk in this recipe. I’ve used buttermilk as well.
  Best,
  Chrystal
Marla Johnson says
October 3, 2017 at 8:55 am
The problem for me with most gluten-free goodies is the fact I eat low carb as well. I love the idea of using the mini muffins for portion control. I just made some brownie bites this weekend. Great minds think alike!
Deborah says
March 13, 2018 at 4:30 pm
Can you use something in place of vegetable oil?
- chrystal says
  March 14, 2018 at 9:15 am
  You can use your oil of choice. Hope that helps!
  Chrystal
Kari says
August 20, 2018 at 2:02 pm
How many pancake bites does this recipe make? Just wondering if I need to multiply it…
- chrystal says
  August 21, 2018 at 5:38 am
  Hi Kari,
  These make 24-36 pancake bites depending on how small the wells in your mini miffin pan are.
  Best,
  Chrystal
Susanne says
February 5, 2019 at 4:22 pm
I just made these– they’re great! I used Cup 4 Cup flour (160 grams, which is 1 1/4 c by weight according to the Cup 4 Cup bag) I also used SoDelicious vanilla yogurt. But I substituted melted coconut oil for vegetable oil, since we can’t do soy. I made a third of them plain, a third raspberry (1 frozen raspberry in bottom of each muffin hole, and one on top of the batter, and a third of them chocolate chip (3 chips in bottom, 3 on top). My kids DEVOURED them!! My husband loved them!! I loved them!! These will certainly be a family favorite for years to come! Thank you!! I have so much gratitude for you folks who are helping bring tasty gluten free dairy free recipes to our home! My son had So much joy on his face, eating these. So many times we have to say No to treats. So these are truly a gift. Thanks again! This made 29 mini muffins.
- chrystal says
  February 5, 2019 at 4:28 pm
  Hi Susanne,
  I am so happy to hear that everyone in your family loved these pancake bites! Especially your son. Thank you for taking time to stop by and let me know.
  Best,
  Chrystal

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