Whole Wheat Pancake Muffings
Preheat oven to 400F. Line muffin tin with baking cups.
Whisk the Almond Milk + Greek Yogurt. Add Cinnamon, Brown Sugar, Coconut.
Blend well. Add Buckwheat Pancake Mix, Old Fashioned Oats, Flaxseed and Wheat Germ.
Fold in Fruit.
Bake muffins 17-19 minutes, or until a toothpick inserted in the center comes out clean.
2 muffins = 1 serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 17 Servings | ||
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Calories: 96 | ||
Calories from Fat: 48 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 7.4mg | 0 % | |
Potassium 98.1mg | 3 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 9g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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