Oh you sweet little bites of heaven…where have you been all of my life? This is my kind of recipe. Super easy to make, veggie and whole-grain goodness all in one delicious bite.
This morning I wanted to make something new for breakfast. I love doing half pancakes and half muffins because they are basically the same recipe but with just a little added milk for the pancakes. This way you have breakfast and snacks for later without making two messes. (I’m going to try to freeze a few of each and see how they taste reheated.)
Carrot and Coconut Pancakes & Muffins
Ingredients
1 ½ cup milk
2 bananas
1 cup carrots, shredded
⅔ cup shredded coconut
2 cups oats
½ cup whole wheat flour
¼ cup maple syrup
2 tbsp coconut oil
1 tsp salt
1 tbsp ground cinnamon
¼ tsp grated ginger
Directions
- Preheat the oven to 375 F (190 C). Grease or line a muffin tray. Silicone muffins trays or casings work great too.
- Place all of the ingredients into a blender and blend until just smooth. Or you can also hand mix the ingredients, but you may want to whizz your oats in the blender first to break them up if you are using whole oats. If your oats are already broken down or quick oats you can skip this step. I was surprised at how well it all blended in just the blender though, so I would say that is the easiest method.
- To Make Muffins:
- Use half of the batter and fill your muffin tray.
- Bake for 15 to 20 minutes for mini muffins, or 25 to 30 for regular-sized muffins.
- Use a toothpick to double check if they are done. Stick the toothpick into the center of the muffin (choose one near the center of the pan) and if it comes out clean they are done.
- To Make Pancakes
- Use the other half of the batter to make your pancakes. Just stir in an extra ½ cup milk to make the batter thinner.
- Melt a little butter in a skillet and fry up the pancakes four at a time. By the time you’re done making pancakes, the muffins should be almost done. Breakfast…check. Snacks…check.
