Eat

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tsp Baking Powder
• 2 tbsp Granulated Sugar (adjust to taste; optional for less sweetness)
• 1 tbsp Flax Seed Meal (optional, adds nutrition)
• 1 cup Whole Milk (can substitute 2% milk or plant‑based milk)
• 1 tsp Vanilla Extract
• 1 Large Egg (room temperature)
• 2 tbsp Unsalted Butter (melted; can substitute coconut oil)
• 1/4 cup Mini Chocolate Chips (optional topping)
• 1/4 cup Fresh Blueberries (optional topping; pat dry)
• 1 tbsp Powdered Sugar (for dusting, optional)
• to serve Maple Syrup (optional drizzle)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, baking powder, sugar, and flax seed meal until evenly distributed.

   Time: PT2M

2. Mix Wet Ingredients

   In a separate bowl, combine the milk, vanilla extract, egg, and melted butter. Beat until the egg is fully incorporated and the mixture is smooth.

   Time: PT2M

3. Combine Wet and Dry

   Add the wet mixture to the dry ingredients a little at a time, stirring gently with a spatula until just combined. Do not over‑mix; a few lumps are fine.

   Time: PT2M

4. Preheat Oven

   Place the doughnut‑hole pan on a baking sheet and preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

5. Fill Pan with Batter

   Spoon about 1‑2 teaspoons of batter into each hole. Press a mini chocolate chip or a blueberry into the center of each bite, then gently cover with a little more batter if needed.

   Time: PT2M

6. Bake Pancake Bites

   Bake for 10 minutes, or until the tops are golden‑brown and a toothpick inserted comes out clean. No flipping is required.

   Time: PT10M

   Temperature: 375°F

7. Cool and Serve

   Remove the pan from the oven, let the bites cool for 2 minutes, then pop them out with a wooden skewer. Dust with powdered sugar and serve with maple syrup if desired.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

18g

Fat

4g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Granulated Sugar: Honey, Maple Syrup
• Instead of Flax Seed Meal: Chia Seed Meal
• Instead of Whole Milk: Almond Milk, Soy Milk
• Instead of Large Egg: Flax Egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Unsalted Butter: Coconut Oil
• Instead of Mini Chocolate Chips: Mini White Chocolate Chips
• Instead of Fresh Blueberries: Raspberries
• Instead of Maple Syrup: Honey

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Rubber Spatula or Spoon
• Doughnut Hole Pan (or Mini Muffin Tin)
• Oven
• Wooden Skewer (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Combine Dry Ingredients
• Combine Wet and Dry
• Preheat Oven
• Bake Pancake Bites

Chef Tips from the Video

• For extra flavor, swirl a tiny amount of cinnamon or nutmeg into the batter before filling the pan.
• If using fresh blueberries, toss them in a little flour before adding to prevent sinking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• Bake the pancake bites ahead of time and reheat in the oven at 300°F for 5 minutes
• Freeze uncooked batter in the pan; bake directly from frozen, adding 2‑3 extra minutes

Frequently Asked Questions