Ingredients

The following ingredients have 24 Servings
  • 2 Cups Gluten-Free All Purpose Flour
  • 1/2 Cup Erythritol (or preferred granulated sweetener)
  • 1 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1 TB Powdered Egg Replacer + 3 TB Water (prepared)
  • 1/2 Cup Unsweetened Applesauce
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 3/4 Cup Unsweetened Vanilla Non-Dairy Milk

Instruction

  • Preheat the oven to 375°F.
  • In a large mixing bowl, whisk together all dry ingredients and then add in the prepared "egg" and wet ingredients. Mix well to combine and form a smooth pancake batter.
  • Fill a (well greased) 24-cup mini muffin tin with the batter, using 1 tablespoon of batter for each muffin cup.
  • Bake in the oven for 10-12 minutes.
  • Remove and let cool.
  • Serve with your choice of syrup, spread, or even plain!