Egg-Free Pancake Mini-Muffins

Preheat oven to 425 F.

Measure pancake mix into a medium-sized bowl.

Combine the egg replacer with the warm water in a small dish. Stir gently to combine.

Add buttermilk, egg replacer mixture, vanilla extract, melted butter and salt to the pancake mix. Stir to combine. If mixture is too thick, stir in a little more buttermilk. If mixture is too thin, stir in a little more pancake mix. Remember, you want a muffin batter consistency, not a pancake batter consistency. Muffin batter is thicker than pancake batter in my book.

Generously spray two 24-count mini-muffin pans with baking spray. Fill cups 2/3 full.

Bake for 10-12 minutes, or until lightly browned on top. Remove from oven. Let them sit in the pan for 1-2 minutes, then turn them out into a bowl or serving dish.

Serve with small individual dishes of syrup for dipping.

Notes:
1. You can use any pancake mix of your choice, but if you want your recipe to be egg-free, make sure the mix is too!
2. If you don’t have buttermilk, you can make your own. Combine a little less than 1 1/4 cups milk with 1 tablespoon of vinegar and stir together.
3. Makes about 4 dozen.

Recipe adapted from Pioneer Woman’s Pancake Mini Muffins.