Ingredients
- Optional toppings:
- 1 1/2 cups (210 g) basic gum-free gluten free flour blend (140 grams superfine white rice flour + 47 grams potato starch + 33 grams tapioca starch/flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten
- 1 1/3 cups (10 2/3 fluid ounces) milk, at room temperature
- 3 tablespoons (42 g) unsalted butter, melted and cooled
- Miniature semi-sweet chocolate chips
- Thinly sliced ripe bananas
- Chopped fresh strawberries
- Granola mix (approximately equal parts certified gluten free old fashioned rolled oats, brown sugar, chopped almonds and coconut flakes)
Preparation
Step 1
To make the dry mix, place all of the ingredients in a large bowl and whisk to combine well. Store in a sealed container in a cool, dry location or in the freezer for longer storage.
To make pancake bites, preheat your oven to 375°F and grease or line a 24-cup miniature muffin tin* and set it aside. Place the eggs, milk and melted and cooled butter in a small bowl and whisk to combine well. Place the dry mix in a large bowl, whisk to break up any lumps, and and create a well in the center. Add the wet ingredients and whisk to combine well. The batter will be pourable. Fill the prepared wells of the tin about 3/4 of the way full. Sprinkle the batter in each well with about 1 teaspoon of the optional toppings, or leave them plain. Place the tin in the center of the preheated oven and bake until the pancake bites are puffed and the tops spring back when pressed gently and a toothpick inserted in the center comes out with a few moist crumbs attached (about 10 minutes). Remove from the oven and allow to cool in the pan for about 5 minutes before removing and serving. Repeat with any remaining batter.
*To make in a standard 12-cup muffin tin, follow the same directions, but add about 1 1/2 teaspoons optional toppings to each and bake for closer to 14 minutes.