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