Enjoy these Salmon and Dill Pancake Muffins warm from the oven or make a batch and freeze for a quick breakfast-to-go on busy mornings.
Recipe courtesy of Hello Canola and Patricia Chuey
Salmon and Dill Pancake Muffins
Salmon and Dill Pancake Muffins are a quick breakfast-to-go on busy mornings.
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Servings: 12 mufins
Ingredients
- 1 1/2 cups whole wheat flour
- 2 Tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 1 1/2 cups 1% milk
- 1/4 cup canola oil
- 1 cup coarsely grated zucchini or carrots
- 1 cup chopped cooked salmon
- 1/4 cup finely chopped fresh dill
Instructions
- Preheat oven to 350 ⁰F (180 ⁰C). Line muffin tin with muffin liners.
- In large bowl, combine flour, sugar, baking powder and salt.
- In separate bowl, beat eggs. Stir in milk, oil, zucchini, salmon and dill. Add wet ingredients to flour mixture and stir well.
- Scoop about 1/4 cup (60 mL) of batter into each muffin cup. Bake for 18-20 minutes or until slightly golden and toothpick inserted comes out clean. Serve warm. Or cool, wrap in packs and freeze for use later on.
Notes
Tip: If you like this portable pancake, experiment with other protein, fruit or vegetable additions such as turkey sausage and blueberries.
Nutrition Facts
Salmon and Dill Pancake Muffins
Serving Size
1 muffin
Amount per Serving
Calories
170
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1.5
g
9
%
Cholesterol
45
mg
15
%
Sodium
190
mg
8
%
Potassium
121
mg
3
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.