Cinnamon Sugar Pancake Poppers (puffs)

5 from 1 vote

Cinnamon Sugar Pancake Poppers (puffs)

Cinnamon sugar pancake poppers or puffs are mini pancake balls made without eggs, gluten free, dairy free. These paleo and vegan healthy pancake poppers are soft and fluffy, and rolled in cinnamon sugar. A cute fun breakfast bite - serve alone or with maple syrup.

Prep Time5

Cook Time14

Total Time19

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 63kcal

Author: Dee Dine

Equipment

mini muffin pan

Ingredients

1 cup oat flour
½ cup applesauce 2 small apples pureed or blended
¼ cup cane sugar
2 tablespoon milk
1 teaspoon baking soda
1 teaspoon lemon juice
1 teaspoon vanilla
pinch salt

Cinnamon coating

¼ cup cane sugar
1 tablespoon cinnamon

Instructions

Preheat oven to 350 F. Grease a mini muffin pan with an oil spray or by rubbing oil with a paper towel.
1 cup oat flour, ½ cup applesauce, ¼ cup cane sugar, 2 tablespoon milk, 1 teaspoon baking soda, 1 teaspoon vanilla, pinch salt, 1 teaspoon lemon juice
Add milk and lemon juice to a mixing bowl. Stir and allow the milk to curdle about one minute. Then add the sugar and applesauce. Stir again and allow the sugar to dissolve, around 1 minute. Then add the flour and baking soda.
Scoop using a 2 tablespoon scoop the batter into a mini muffin pan. Don't smooth out the batter. The scoops will bake into pillowy yet uneven round shapes.
Bake 10-12 minutes or until the top is golden and springs back, or until a test toothpick comes out clean. Flip out quickly so they don't continue cooking.
Spray warm puffs with an oil spray or just roll warm in the sugar mixture. Serve with maple syrup.

Video

Notes

For thinner cinnamon sugar coating, don't spray the puffs with oil, instead just roll them while still hot.

Do not overbake - they might be done within 10 minutes depending on how hot your oven is. They are done when they spring back and are lightly tan.

Nutrition