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Muffin tin pancakes

Muffin tin pancakes

Serves: 12 (makes 12 pancakes)
Time to make: 25 mins
Hands-on time: 10 mins
Total cost: $4.20 / $0.35 per serve

(at time of publication)


  • Instead of fresh fruit, try using canned or frozen.
  • Make the pancakes gluten free: Use gluten-free flour.
  • For a dairy-free batter, try using soy, oat or almond milk.
  • For warm pancakes, add topping then return tray to oven for another 5—7 minutes.
  • For more colour, decorate plate with a handful of seasonal berries, kiwifruit slices or mint leaves.

Nut-free topping
1 cup reduced-fat ricotta (or try Philadelphia light cream cheese spread)
1 ripe banana, peeled and mashed
1 teaspoon vanilla essence
squeeze lemon juice (to prevent browning)

  • Nutrition information per pancake with nut-free topping: 320kJ (77cal), 5g protein, 3g total fat, 1g sat fat, 10g carbs, 4g sugars, 1g fibre, 60mg sodium, 50mg calcium, 0.5mg iron

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Photographer: Devin Hart
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