Quick and tasty gluten-free pancake bites perfect for meal prepping a delicious breakfast throughout the week. Enjoy them reheated with a little syrup, and they can be frozen for up to 3 months.
1) Preheat oven to 350F.
2) In a large bowl, whisk the egg.
3) Add in everything else (flour, baking powder, baking soda, cinnamon, vanilla, maple syrup, vanilla Greek yogurt, olive oil).
4) Mix well with a hand mixer or stand mixer.
5) Grease a 24-serving mini muffin tin.
6) Add batter about 3/4 of the way into each muffin cup.
7) Add whatever toppings you want! You can also add them directly to the batter.
8) Bake for 15 minutes, remove from oven, and let cool for another 15 minutes before removing from the tin.
9) Enjoy reheated with a little syrup! Freeze them in a freezer bag and reheat when you want to eat them. Good for 3 months in the freezer!
