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Mesquite Pancake Puffs

Savory Breakfast

The best thing about taking your pancake batter and plopping it into mini muffin molds is that it eliminates any need for flipping the flapjacks and all eaters get to chow down at the same time as opposed to the need to make pancakes in batches.


½ tsp Nutmeg
½ tsp Baking Soda
⅓ Cup Mesquite Powder
⅓ Cup chopped Walnuts
¼ tsp Salt
⅔ Cup Whole Wheat Pastry Flour
⅔ Cup low-fat Milk of choice
1 tsp Baking Powder
1 large Egg
2 Tbsp melted unsalted Butter


Preheat oven to 350 degrees F. In a large bowl, combine flour, mesquite powder, nutmeg, baking powder, baking soda, and salt. In a separate bowl, lightly beat egg and stir in milk and butter. Add wet ingredients to dry and mix gently. Fold in walnuts and divide batter among 20 greased mini muffin cups. Bake for 12 minutes, or until a toothpick inserted into the center of a pancakes comes out clean. Serve with maple syrup.

Yield: 20 mini muffins

Submitted By

Matthew Kadey