Strawberry Pancake Muffins (Low-Carb, Gut-Loving & Lunchbox Ready)

There's something magical about weekend baking. The music's on. The kitchen smells sweet and buttery. Little hands are helping (or, fine, eating raw batter while you pretend not to notice).

These Strawberry Pancake Muffins are soft, lightly sweet, freezer-friendly, and built around fermented prebiotic fibre that actively supports digestion. They're the rare bake that earns a spot in the lunchbox and gets devoured warm with butter on Sunday morning.

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Strawberry Pancake Muffins recipe

Ingredients

• ¾ cup Diversity Dough
• 1 cup buckwheat flour
• 2 tbsp coconut flour
• 1½ cups diced organic strawberries
• 3 eggs
• 3 to 4 tbsp melted butter, ghee, or coconut oil
• 4 tbsp lemon juice
• Zest of 1 lemon
• ¾ tsp baking soda
• 2 tsp apple cider vinegar
• 3 to 4 tbsp preferred sweetener

Method

1. Ferment the flour (night before). Add the Diversity Dough, buckwheat flour and coconut flour to a blender and blitz into a fine flour. Transfer to a glass jar, seal tightly and leave on the bench to ferment for approximately 12 hours.
2. Preheat. When you're ready to bake, preheat the oven to 180°C.
3. Mix the batter. Add the fermented flour and all remaining ingredients into a bowl. Pour the lemon juice and apple cider vinegar directly over the baking soda to activate it before mixing through.
4. Bake. Spoon the mixture into a lined muffin tray. Bake for 20 to 22 minutes, until golden and a skewer comes out clean.
5. Cool and devour. Transfer to a cooling rack. Serve warm with butter, or add a dollop of homemade coconut yoghurt.

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