A Pancake in Your Hand

I'm always looking for fun and easy breakfast ideas. I've made pancake muffins before that turned out okay, but I thought I'd give it another shot.  I found a fairly simple recipe, but made some modifications. I'm not sure whether I have an issue with my oven, but I need to extend the baking time on almost everything. (I think I just verified that my oven has an issue - add a oven thermometer to my list.) So here it is:

Mini Pancake Muffins
makes 24 mini muffins

1-1/4 c. pancake mix - I use this one*, but Bisquick will work
2/3 c. almond milk - regular milk will also work
2/3 c. syrup
1/2 banana, sliced and quartered
4-6 strawberries, diced for toddler size bites

Preheat oven to 350 degrees. Mix together all ingredients. Spoon the batter into a mini muffin pan**. Bake for 10 to 12 minutes.

Supermom disclaimer: I do not make bacon and sausage on a daily basis. I do, however, attempt to give my children a little protein and fruit or vegetable with every meal. In this case, I cooked bacon and sausage earlier in the week and reheated it for this mornings breakfast.

*I've used this pancake mix recipe for over a year. I make a double batch and keep it in the pantry. The only change I've made is to use a full cup of almond milk in place of the milk. Owl and I were dairy and soy free for almost a year, so I made this substitution out of necessity. Now, I use almond milk because it tastes so good in pancakes!

**I used a small cookie scoop to spoon the batter. It helps me maintain a little consistency in the amount that I put in each muffin. I also find that stirring as I go helps distribute the fruit evenly. I also needed to cook these about 4 minutes longer than the inspiration recipe suggested.

I freeze the leftover muffins for a school day! Enjoy!