Super Batter Pancake Cupcakes (Paleo)

Craving cupcakes? Here is a healthy and easy twist that is gluten-free, dairy-free, and has no refined sugar.





Yield: 6 (recipe doubles easily)


Ingredients

Super Batter Pancake Cupcakes


  • 1 cup Super Batter Pancake & Waffle Mix

  • 1/3 cup sweetener of choice (allulose, maple syrup, sugar)

  • 2/3 cup water

  • 1egg, room temperature

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • toppings (bacon, blueberries, chocolate chips, peanut butter)


Healthy Chocolate Frosting (Vegan, no butter, no dairy, no sugar)

Ingredients


  • 1/2 cup coconut oil, melted

  • 3 tbsp maple syrup

  • 1/2 cup cacao powder

  • 1 cup unsweetened applesauce, See Frosting Notes *

  • 1 tbsp coconut flour or corn starch, Optional- See Frosting Notes **



Instructions

  • In a large mixing bowl, combine your coconut oil, sticky sweetener of choice and cocoa powder. Mix until a glossy liquid chocolate texture remains.

  • Add your unsweetened applesauce. Start with 1 cup and depending on what texture you are after, increase.

  • Refrigerate for at least 20 minutes, to thicken slightly. If you need to use it immediately, add a tablespoon or two or coconut flour/cornstarch.


Notes * For a thinner, drippy frosting, add more applesauce (or maple syrup). ** Alternatively, refrigerate longer to firm up. TO STORE: Leftover frosting should always be stored in the refrigerator, covered. It will keep for at least 2 weeks, usually longer. Let it sit at room temperature before frosting. TO FREEZE: Place frosting in a freezer friendly container and store in the freezer for up to 2 months.


Directions


Preheat oven to 350°F. Spray muffin pan with non-stick cooking spray or line with 6 baking cups.

Stir together pancake mix and sweetener in a large bowl. Whisk together water, egg, oil, and vanilla in measuring cup. Pour the wet ingredients into the dry mixture and gently mix together until just incorporated (do not over mix). Distribute batter between the 6 cups, filling batter up to the top. Bake for about 14-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out clean.



While the cupcakes bake, prepare the frosting.

  • In a large mixing bowl, combine your coconut oil, sticky sweetener of choice and cocoa powder. Mix until a glossy liquid chocolate texture remains.

  • Add your unsweetened applesauce. Start with 1 cup and depending on what texture you are after, increase.

  • Refrigerate for at least 20 minutes, to thicken slightly. If you need to use it immediately, add a tablespoon or two or coconut flour/cornstarch.


Frosting Notes * For a thinner, drippy frosting, add more applesauce (or maple syrup). ** Alternatively, refrigerate longer to firm up. TO STORE: Leftover frosting should always be stored in the refrigerator, covered. It will keep for at least 2 weeks, usually longer. Let it sit at room temperature before frosting. TO FREEZE: Place frosting in a freezer friendly container and store in the freezer for up to 2 months.

Frost completely cooled cupcakes. Add toppings and drizzle with maple syrup.


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