Breakfast Bundtlettes or muffins - create your own flavor - keto, low carb, sugar-free, gluten free
The beauty of these bundtlettes is that they are fully customizable, quick, easy and SO tasty!! Since it uses our pancake mix, it's not overly sweet and makes a wonderful breakfast treat without all the guilt!
The basic recipe is simply our pancake mix made according to the instruction on the bag, then baked up in a mini bundt pan at 350 degrees until just set. Bake time will depend on the pan that you use (bundt, muffin, mini muffin, donut etc), in our oven it took 13-14 minutes.
They are spongy, moist, flavorful and even PLAIN these will taste wonderful! If you want to get a little more creative though, the add-in options are endless!
Here are just a FEW ideas : nut butter, jam, chopped nuts, shredded coconut, dried fruit, fresh fruit, chocolate chips, cream cheese. You could even do savory breakfast muffins and use crumbled sausage or bacon, scrambled eggs, shredded cheese, diced ham, etc.
For our test batch we did a layer of pumpkin spice cream cheese and grain-free maple flavored granola, it was a HIT! We liked it even better than it's original pancake form ;)
CREAM CHEESE LAYER
3oz softened cream cheese
25g of powdered Prymal coffee creamer, pumpkin spice flavor
a few drops of liquid stevia
GRANOLA - we used the grain-free maple flavored granola by Nature's Path
PROCEDURE
we used a 6-cavity mini bundt pan for our test batch. But again, you could also do mini loafs, muffins, donuts etc.
Spray tin with cooking spray, pre-heat oven to 350 degrees.
Mix up pancake batter as instructed on the back of the bag.
Evenly distribute HALF of the batter into your greased tins.
Layer in the goodies, if any. We simply mixed up the cream cheese, creamer and liquid stevia in a small bowl, then used a piping bag to easily get it into the bundt pan. Then sprinkled in some crushed up granola.
Top each cavity/tin with the remaining pancake batter and bake until JUST SET. Again, baking time will vary depending on what type of tin/vessel you use. For us it took 13-14 minutes.
We preferred ours warm or room temp. They keep well in the fridge or freezer, making them a great gran and go breakfast or snack option! Enjoy!