Description
These Mini Pancake “Cereal” Breakfast Bowls are a fun and nutritious twist on traditional pancakes, featuring bite-sized pancakes made with gluten-free oats, banana, cacao, and protein powder. Perfect for a quick, wholesome breakfast, they’re served with fresh raspberries, maple syrup, peanut butter, yogurt, and milk for a customizable and satisfying morning meal.
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 temperature)
- 1/4 cup unsweetened milk of choice
Toppings and Serving
- Fresh raspberries
- Pure maple syrup
- Smooth peanut butter
- Yogurt
- Milk of choice
Instructions
- Prepare the Batter: Add all of your ingredients for the pancakes to a high-speed blender and pulse until the mixture is just smooth and thoroughly combined. Be careful not to over-process to maintain a good texture in your pancakes.
- Transfer Batter to Squeezy Bottle: Pour the pancake batter into a squeezy bottle for easy dispensing. If you don’t have one, alternatively use a ziplock bag and cut a tiny hole in one of the corners to pipe out 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 coin-sized pancakes onto the hot skillet. Cook just until the top is dry and bubbles form, about 1 minute. Then flip the pancakes and cook on the other side for about 1 more minute until fully cooked through. Repeat this process until all the batter is used up.
- Assemble Bowls: Divide the mini pancake “cereal” into serving bowls. Top with fresh raspberries and drizzle with pure maple syrup and smooth peanut butter as desired. Add yogurt and milk on the side for a complete breakfast experience.
- Serve and Enjoy: Enjoy your wholesome, bite-sized pancake cereal bowls warm, perfect for a fun and nourishing breakfast.
Notes
- You can substitute the protein powder with your favorite brand or omit it for a simpler option.
- Use any milk of choice, such as almond, oat, soy, or cow’s milk, depending on your dietary preference.
- For a vegan version, replace eggs with flax eggs or another egg substitute and use a plant-based protein powder.
- Adding a pinch of salt to the batter can enhance flavor.
- Cook pancakes on medium heat to ensure they cook through without burning.
- These mini pancakes can be stored in the refrigerator for up to 2 days and reheated gently in a skillet or microwave.
Nutrition
- Serving Size: 1 bowl (about half the recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 110 mg
