Mini Maple-Glazed Snickerdoodle Pancake Bites

• Course Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• For the pancakes
• 1 1/2 cup gluten-free Pancake & Waffle Mix
• 6 gluten-free Soft Baked Snickerdoodle Cookies, broken into pieces
• 1 3/4 cup Water
• 2 tbsp olive oil or grapeseed oil, plus more for the pan
• For the glaze
• 1 1/2 cup confectioners’ sugar sifted
• 2 tbsp Pure Maple Syrup
• 2 tbsp dairy free milk, plus more as needed
• 1 tsp Vanilla Extract

Instructions

1. Preheat the oven to 350 degrees F. Lightly oil a 24-cup mini muffin pan.
2. Put the Pancake & Waffle Mix in a large bowl. Add the Snickerdoodle Cookies and mix to combine. Pour in the water and the oil. Mix well.
3. Divide the mixture into the prepared pan, filling each one about half full.
4. Bake for 15 to 17 minutes, until golden brown on the edges and a toothpick inserted in the center comes out clean.
5. Let the bites cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before glazing.
6. To make the glaze, put the confectioners’ sugar in a bowl. Add the maple syrup, 2 tablespoons of the nondairy milk, and the vanilla extract. Stir to combine, adding additional nondairy milk to make a thick, but runny consistency (you should be able to dip in the bites and let excess slowly drip off).
7. Dip each cooled bite into the glaze, letting excess drip off. Return the muffin to the rack, letting stand until firm, about 10 minutes.
8. Serve, storing leftovers in an airtight container at room temperature for 1 day, moving any others to the freezer for up to 3 months.