Forget the pan - these pancakes are coming straight out of the oven! They're fluffy and tasty, plus they expertly pair sweet and savoury flavours.
Note: For the Savoury Toppings - sauté bacon and spinach in a skillet pan for a couple of minutes, or until bacon is cooked to your liking. Top your pancakes with the bacon, spinach and a sprinkling of feta cheese to serve.
5-Ingredient Muffin Tin Pancakes
1/2 cup gluten-free plain flour
1/2 cup milk of your choice (full-fat, almond, oat, rice)
1/2 teaspoon salt
1/3 cup butter, melted
1/2 cup blueberries, fresh or frozen
1/3 cup ricotta
1/2 teaspoon ground cinnamon
100 g bacon, diced
1 cup spinach
50 g feta
Preheat oven to 220°C/425°F/Gas Mark 7 and grease an 8 or 12 hole muffin tin with a little butter. Alternatively, you can use a non-stick muffin tin.
Place all ingredients in a blender and blend until smooth. Pour a small amount into each muffin tin, filling to about ⅔ of the way full.
Place in the oven and cook for 15 minutes, or until golden and risen. Serve warm and fill your mini pancakes with your choice of sweet or savoury toppings!