Recipe

Morning Glory Pancakes

Course

Breakfast

Yield

Prep / Cook Time

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Earthbound Farm’s Chef Consultant, Chef Pam McKinstry in 1978, first created the Morning Glory Muffin. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s top 25 recipes for the past 50 years! This muffin is undoubtedly delicious and very rich in nutrients. I love this muffin so very much that I decided to make it into a pancake. My children absolutely love these and they include substantial servings of fruits and even a veggie!

By RAQUEL TAVARES
Product
Ingredients
1/2 cup
All-Purpose Flour (or gluten-free flour)
1/2 cup
White Teff Flour
1/2 cup
Almond Meal Finely Ground
1 1/4 cups
Water
3 1/2 tsps
Baking Powder (gluten free options available)
1 tsp
Himalayan Salt
1 tsp
Cane Sugar
1
Egg (optional – use ¼ cup applesauce in place of egg if vegan)
1/3 cup
Carrots Shredded
1/3 cup
Fresh Pineapple Diced
1/3 cup
Apple Shredded
1/3 cup
Golden Raisins
3 tbsps
Avocado Oil (any oil can substitute but this is our favorite)
3 tbsps
Madagascar Vanilla Bean Ghee
Preparation
01
In a large bowl, mix all dry ingredients
02
Form a circular well in the center of the dry ingredients
03
Add the remaining ingredients into that hole (save the ghee for the griddle)
04
Mix with hand whisk until everything is blended (you may still have some lumps)
05
Heat a medium size griddle with the ghee and when hot, use a ¼ cup scoop to pour batter in.
06
Cook on the first side until you see small bubbles rise and fall.
07
Flip and cook until the pancake slightly rises.

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