Salmon and Dill Pancake Muffins

- 1 1/2 cups whole wheat flour (375 mL)
- 2 Tbsp granulated sugar (30 mL)
- 1 1/2 tsp baking powder (7 mL)
- 1/8 tsp salt (0.5 mL)
- 2 eggs (2)
- 1 1/2 cups 1% milk (375 mL)
- 1/4 cup canola oil (60 mL)
- 1 cup coarsely grated zucchini or carrots (250 mL)
- 1 cup chopped cooked salmon (250 mL)
- 1/4 cup finely chopped fresh dill (60 mL)
1. Preheat oven to 350 ⁰F (180 ⁰C). Line muffin tin with muffin liners.
2. In large bowl, combine flour, sugar, baking powder and salt.
3. In separate bowl, beat eggs. Stir in milk, oil, zucchini, salmon and dill. Add wet ingredients to flour mixture and stir well.
4. 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.
Tip: If you like this portable pancake, experiment with other protein, fruit or vegetable additions such as turkey sausage and blueberries.