Pancake Cake Pops
I have just the recipe for you to try: 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
- 1 ¼ cups flour
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- Pinch of salt
- 3/4 cup almond milk
- 2 tbsp. butter melted
- 1 egg
- 1 tbsp. ricotta cheese
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- ½ cup fresh blueberries
- Maple syrup to serve
Mix all dry ingredients in a bowl.
Mix all wet ingredients and lemon zest in a different 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.
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