25M Total Time
10M Prep Time
Break out that cake ball pan and whip up these adorable pancake poppers! Enjoy them plain or serve with a dipping sauce like Greek yogurt mixed with unsweetened apple sauce or peanut butter and maple syrup.
This recipe was developed for the Egg Nutrition Center by Stacey Mattinson, RD.
Preheat cake ball pan.
Sift together dry ingredients.
In a separate bowl, whisk together wet ingredients.
Add wet ingredients to dry ingredients and mix well. Add chocolate chips.
Spray cake ball pan with non-stick spray if needed. Spoon about 1 tablespoon of batter into each cake ball well (may vary depending on cake ball pan). Bake for 2 minutes. Remove from heat and repeat with remaining batter. Recipe makes approximately 40 pancake poppers.
- 1 cup white whole-wheat flour
- ½ salt
- 2 tsp baking powder
- 2 Tbsp sugar
- 1 large eggs
- 1 cup low-fat milk
- 2 Tbsp canola oil
- 2 Tbsp mini chocolate chips
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.