Berry Pancake Pop Tarts

You asked for it and they’re here Berry Pancake Pop Tarts! Things have been very crazy around here and I had planned to share the Raspberry Pop Tarts I posted a sneak peak weeks ago sooner but with the Mother Daughter Yoga and Brunch I was hosting at Athleta and my grandmothers unexpected passing I wasn’t able to but posted the gluten free vegan version on my Instagram as I was getting so many messages asking for the recipe.

I did play with our favorite Birch Bender pancake mix to try to get something closer to the pop tarts I remember having back in the 90’s. Of course it’s been so long it was hard to remember so I just went with the family of taste testers I had and we finally had a winner! So then to name them, Berry Pancake Pop Tarts are a healthier and easy to make version made with pancake mix, hence the pancake part in the name.

I have to say I never was a huge fan of pop tarts growing up as I always remember them having a sweet gel like filling. I was more of a toaster strudel kind of kid. I think it was the flaky pastry and apple filling though. Yes way back I won’t age myself. I will say that I never thought there would come a day that I would think to make pop tarts at home, or like them but I have to say these are ones I like. Not saying I crave them and would make them for myself or all the time, I’m really into waffles and smoothies lately. Even more than homemade sourdough toast. I know I have no clue what is going on with my tastes or cravings lately.

Not that the ones I posted on Instagram aren’t good but they are made with buckwheat flour and healthier but they don’t have that classic pop tart pastry taste like these. While they paleo version is good it also isn’t the same taste and texture as traditional pop tarts. I will say those have a special place though and more to come on those, stay tuned!

We filled ours with berry jam, going classic. A raspberry chia jam and store bought organic strawberry preserves and the family thought both were berry delicious! The options are endless and we may have some fun ones coming but I won’t confirm that as I learned my lesson with the sneak peak. The original ones I topped with fun sprinkles, these I added crushed dried raspberries to the raspberry filled ones.

Honestly the girls even link them without the icing and then they can be put into the toaster IF they last that long. A batch makes four so they are fresh but they are so quick and easy it works. I did make double batches to test though. This is only the classic, which are vegan but not gluten free. I also tested paleo and I will say they are harder to make as they are crumblier and do take some patience but do work and are delicious but have to be enjoyed the same day. If they sit overnight they end up soaking up the moisture of the filling and will crumble easily. I did not test the gluten free Birch Benders as it contains dairy. I am still hoping to test that one and have my husband and A try them but haven’t had the time to test them.

So many flavor options how does one decide? I had to keep the bright pink (pitaya) colored icing but you can do white, light pink with berries, or omit it.

Hope all the mamas out there had a wonderful Mother’s Day! I spent the day with the family having fun but also trying to recharge. Hoping to get back on track this week and normal life in so many ways but with S having soccer 9 out of 10 of the next days and A having gymnastics and a show I’m not sure I should set my expectations so high with catching up and getting back on track and will try to give myself love and grace I didn’t this week with my grandmothers passing and everything I had going on and trying to keep up.

Can’t skip a Monday and today is Meatless Monday, I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah. I also hope you check out and are inspired by the recipes linked up below.

Print Recipe

Berry Pancake Pop Tarts

Berry Pancake Pop Tarts are a fun, fresh, and healthier twist on classic pop tarts that you can customize. Made easy with pancake mix these pop tarts are vegan, paleo, and gluten free friendy.

Course

Breakfast

Prep Time

20 minutes

Cook Time

15 minutes

Servings

(3x4" tarts)

Ingredients

Berry Pancake Pop Tarts

• 1 c panake mix (Birch Benders Original, see notes for Paleo)
• 1 TBSP sugar, optional
• 1/4 c cold coconut oil (it can't be warm and melty)
• 3 TBSP ice cold water for classic mix (or just enough for it to come together, like a pie crust)
• 1/3 c berry jam (Raspberr Chia Jam recipe below or store bought organic strawberry preserves)
• 1 TBSP Sprinkles or crushed dried berries for topping, optional

Icing (makes enough for a few batches)

• 1 c powdered sugar
• 1/2-1 TBSP non dairy milk
• 1 TBSP thawed pitaya smoothie packet (Pitaya Plus)

Raspberry Chia Jam

• 2 c frozen raspberries
• 1 TBSP local honey, agave, or liquid sweetener of choice
• 1 lemon juice of 1 lemon
• 2 TBSP chia seeds (Navitas Organics)

Course Breakfast Prep Time 20 minutes Cook Time 15 minutes Servings (3x4" tarts) Ingredients Berry Pancake Pop Tarts 1 c panake mix (Birch Benders Original, see notes for Paleo) 1 TBSP sugar, optional 1/4 c cold coconut oil (it can't be warm and melty) 3 TBSP ice cold water for classic mix (or just enough for it to come together, like a pie crust) 1/3 c berry jam (Raspberr Chia Jam recipe below or store bought organic strawberry preserves) 1 TBSP Sprinkles or crushed dried berries for topping, optional Icing (makes enough for a few batches) 1 c powdered sugar 1/2-1 TBSP non dairy milk 1 TBSP thawed pitaya smoothie packet (Pitaya Plus) Raspberry Chia Jam 2 c frozen raspberries 1 TBSP local honey, agave, or liquid sweetener of choice 1 lemon juice of 1 lemon 2 TBSP chia seeds (Navitas Organics)

Instructions

1. If making Raspberry Chia Jam prepare Jam, if not skip to step 6.
2. Heat raspberries, lemon juice, and liquid sweetener over medium heat.
3. Cook for 5-8 minutes, until all of the berries are thawed and the sauce is starting to thicken.
4. Remove from heat and stir in the chia seeds.
5. Let cool and come to room temp before placing in a glass jar with a lid in the refrigerator.
6. Chill coconut oil if it's warm, you want it to be solid.
7. Preheat oven to 375F.
8. In a bowl mix pancake mix and sugar.
9. Cut chilled coconut oil into pancake mix, you can use a food processor if your coconut oil is solid.
10. Add in ice water slowly until it just comes into a ball.
11. Roll onto a non-stick mat or roll between 2 sheets of parchment paper about 1/8" thick. Use a small amount of pancake mix as needed for dusting.
12. Cut into 3x4" rectangles and place on a silpat or parchment paper lined baking sheet.
13. After cutting all rectangles fill half of the rectangles with 1 to 1 1/2 tablespoons of jam or filling of choice.
14. Brush edges of jam pastry with water and top with another pastry rectangle pressing the edges together.
15. Go around the edges pressing gently with a fork if desired.
16. Bake for 12-15 for regular, 10-12 for paleo.
17. Remove from oven and let cool for a couple minutes before moving to a wire rack.
18. Whisk together icing ingredients and spoon over slightly cooled pop tarts.
19. Add sprinkles if desired and enjoy!
20. If not topping with icing you can place them in the toaster. Paleo pop tarts need to be enjoyed right away.

Recipe Notes

For paleo version use Paleo Birch Benders and I added an additional tablespoon of oil, optional. You will also need only 2 tablespoons of ice water and it will take more care in cutting out the dough. Use caution when moving the rectangles as they are fragile. I use a pastry scraper to life and transfer them. Also use caution if going around the edges with a fork. Adjust bake time to 10-12 minutes and they are best enjoyed the same day and not reheated in the microwave as they will crumble.

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