Mini Dutch Baby Pancakes
When I initially came across a variation of this recipe I wanted to try them because they looked super cute (I'm a sucker for mini foods). So it was just a bonus that they're also quick, soft & super easy to whip up, you probably have everything you need at home already.
1/2 cup of all purpose flour (whole wheat can be used as well)
1/2 cup of milk (oat, soy, almond - whatever you prefer).
2 large tsp of flax seeds
*This recipe usually calls for 1-2 tsp of sugar but I don't add sugar to Havana's food so it's optional
Spinach & Cheddar
Mix all the pancake ingredients (not the toppings) in a mixing bowl and whisk until smooth. Then pour about 2 tsp per muffin evenly into the greased mini muffin tins (make sure it's greased or you use cupcake liners so they don't stick!). Drop your toppings on top and lightly press so they're in the batter. I did blueberry, raspberry and spinach & cheese but you can use anything you'd like, there are no restrictions here.
Bake in the oven for about 15 minutes (until golden brown and puffy). Then remove from the tins & serve! They do deflate after a couple of minutes so don't be alarmed, they're still good. I give these to Havana as a little snack between meals or they can be an add on to any meal!
This recipe doesn't usually have flax in it but it's so nutritious and doesn't affect the flavor so I added it in. Aunty Angie's a big fan of flax seed, just 1 tablespoon provides a good amount of protein, fiber & omega-3. Omega-3 contains ALA (a mostly plant based omega-3 fatty acid) and is one of the 2 essential fatty acids that you have to obtain from the food you eat as your body doesn't produce them. So all the more reason to throw some flax in and enjoy these mini dutch baby pancakes :)