grain-free // option for vegan (sub flax eggs)
Sometimes we need a bite-sized sweet treat to get us through our morning, afternoon, evening... whenever we need a pick-me-up! These Raspberry Lemon Pancake Poppers are a favorite of the Purely Elizabeth team for any time of day.
Ingredients1 1/4 cup (155g) Purely Elizabeth Grain-Free Pancake Mix1/4 cup (60g) applesauce2 tbsp lemon juice1/4 cup (50g) coconut oil2 eggs or 2 flax eggs1/2 cup (60g) raspberries1 tsp maple syrup1 tbsp chia seeds
Preheat the oven to 350ºF. Whisk together the eggs, coconut oil, lemon juice, and applesauce. Add to the pancake mix. Stir to combine. Smash the raspberries with a fork. Stir in the chia seeds and maple syrup. Set aside for10 minutes or so to thicken. Drop a spoonful of batter into each mini muffin (greased), filling 1/3 of the way. Place about 1/2 teaspoon of raspberry “jam” into the center of each. Top with more batter until filled almost to the top of the pan (makes 18). Bake for 12-15 minutes at 350ºF. Cool for 10 minutes before removing from the pan. Eat!