High Protein Breakfast Blueberry Pancake Muffins

High Protein Breakfast Blueberry Pancake Muffins

Nutritionists say breakfast is the most important meal of the day, and on a gluten free diet breakfast poses a special challenge. All the traditional foods; eggs, pancakes, waffles, quiches and scrambles, that are wonderful on a lazy morning while reading the paper, are way too time consuming for most days when it is a challenge just to get everybody out the door to their daily schedule. Most times when I usually prefer a quick bite for breakfast most of the time that is good for me and doesn't weigh me down. That's why I find this recipe like grilled john dory so unique; it's healthy, tastes good, and fills you up without too many calories.

I have tried a lot of the gluten free pre-packaged breakfast items on the market and generally find them lacking in taste, dry, and very expensive for the average family budget. So I came up with a solution my family loves. I used the hi-protein pancake mix I have for regular pancakes and added a few other ingredients that go in most muffin recipes, and as simple as that I had a new recipe for delicious muffins for everyday of the week.

I keep a few of them on the counter for two days and freeze the rest in Ziploc bags individually. You can also make a couple of batches and freeze in larger quantities that will fit your families needs. I find they are a good breakfast and fill me up with the protein from the pancake mix and eggs so I am not starving at 10 o'clock in the morning, like I was when I would eat a gluten free pre-packaged breakfast item. 

Ingredients:

Gluten Free Hi-Protein Blueberry Pancake Muffins

1 1/2 cups Gluten Free Hi-Protein Pancake Mix 

1/2 cup packed brown sugar 

2 extra-large eggs, beaten 

1 cup low fat milk 

1/2 butter or margarine, melted

Preparation/Method:

Pre-heat the oven to 400 degrees. 

Spray a 12 cup muffin pan with non-stick cooking spray or use paper muffin liners. Mix all ingredients together in a large bowl just until moistened. 

Spoon the muffin batter into the muffin cups. Bake 15 minutes until golden brown.