Description
These Mini Pancake “Cereal” Breakfast Bowls are a fun and nutritious twist on traditional cereal. Made with gluten-free oats, banana, protein powder, and a hint of cacao, these tiny pancakes are perfect for a quick, wholesome breakfast. Served with fresh raspberries, maple syrup, peanut butter, and yogurt, they offer a delightful combination of flavors and textures that everyone will love.
Ingredients
Scale
Pancake Batter
- 1 cup gluten-free old-fashioned rolled oats
- 1 medium banana
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 Tbsps unsweetened cacao powder
- 2 Tbsps protein powder
- 2 large eggs (room temp)
- 1/4 cup unsweetened milk of choice
Toppings and Serving
- Fresh raspberries
- Pure maple syrup
- Smooth peanut butter
- Yogurt
- Milk of choice (for serving, optional)
Instructions
- Prepare the Batter: Add all pancake ingredients (rolled oats, banana, vanilla extract, baking powder, cinnamon, cacao powder, protein powder, eggs, and unsweetened milk) to a high-speed blender. Pulse until the mixture is just smooth and thoroughly combined, being careful not to over-process to maintain some texture.
- Transfer Batter: Pour the pancake batter into a squeezy bottle for easy dispensing. If unavailable, use a ziplock bag and cut a small hole in one corner to pipe the batter.
- Heat the Skillet: Place a large skillet over medium-high heat and lightly spray it with coconut oil cooking spray to prevent sticking and promote even cooking.
- Cook Mini Pancakes: Squeeze out small, coin-sized pancakes onto the heated skillet. Cook them until the tops are dry and bubbles form, approximately 1 minute. Flip and cook for an additional minute. Continue this process until all the batter is used up.
- Assemble Bowls: Divide the cooked mini pancake cereal into serving bowls. Top with fresh raspberries, drizzle with pure maple syrup and smooth peanut butter, and add a dollop of yogurt. Serve with milk if desired for a cereal-like experience.
- Enjoy: Serve immediately for a fresh, fun, and nutritious breakfast that combines the joy of pancakes and cereal in one.
Notes
- Using room temperature eggs helps to create a smoother batter and better texture in the mini pancakes.
- Adjust the size of mini pancakes according to your preference, but coin-sized makes eating easy and fun.
- Substitute any milk of choice (dairy or plant-based) to accommodate dietary needs or preferences.
- For an extra protein boost, consider adding a scoop of your favorite protein powder.
- These mini pancakes can be made ahead and refrigerated; reheat gently in a skillet or microwave before serving.
Nutrition
- Serving Size: 1 bowl (approx. half the recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 110mg
