Pancake Cake Pops
I have a fun recipe for you to try i your cake pop maker: pancake cake pops! With the word 'cake' in the title, it's sure to excite your kids. This recipe uses pantry staples, while offering a new twist on traditional pancakes.
Servings: 40 pancake pops
Calories: 27kcal
Equipment
Ingredients
- 1 ¼ cups flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ¾ cup almond milk
- 2 tablespoons butter melted
- 1 egg
- 1 tablespoon ricotta cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup fresh blueberries
- maple syrup to serve
Instructions
- Mix all dry ingredients in a bowl.
- Mix all wet ingredients and lemon zest in a separate bowl.
- Pour the wet mixture into the dry ingredients, and mix until smooth. Fold in the blueberries. Lightly oil the cake pop maker cavities and plug the unit in to preheat.
- Pour the batter into a piping bag and fill the cake pop maker holes (fill them about 1 mm from the top). Alternatively, you can use a teaspoon to fill the holes with the batter.
- Close the lid. Bake for 4 minutes or until golden brown.
- Carefully remove the pancake pops and unplug the maker to let it cool. Serve with maple syrup.
Notes
- If you happen to have leftovers, store them in an airtight container in the fridge to be enjoyed up to a week.
- They can also be frozen for up to 2 months. I recommend using a freezer bag.
- When you are ready to enjoy them again, pop them in the oven or microwave for a few minutes to heat through or serve them cold.
Nutrition
Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 48mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.2mg
