Description
These Mini Pancake "Cereal" Breakfast Bowls are a fun and nutritious twist on traditional pancakes. Made with gluten-free oats, banana, and a hint of cacao, these tiny pancakes are perfect for dipping and dunking with fresh raspberries, smooth peanut butter, yogurt, and pure maple syrup. Quick to make and packed with protein, they make a delightful and wholesome breakfast for two.
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
To Serve
- fresh raspberries, as desired
- pure maple syrup, to taste
- smooth peanut butter, to taste
- yogurt, to taste
- milk of choice, to taste for dipping
Instructions
- Prepare the Batter: Add all of your ingredients for the pancakes to a high-speed blender and pulse until it is just smooth and thoroughly mixed. Avoid over-processing to keep texture.
- Fill the Dispenser: Transfer the pancake batter into a squeezy bottle or alternatively use a ziplock bag with a tiny hole cut in one corner for easy pancake dispensing.
- Heat the Skillet: Place a large skillet over medium-high heat and spray it with coconut oil cooking spray to prevent sticking.
- Cook Mini Pancakes: Squeeze out coin-sized pancakes onto the skillet. Cook until the tops are dry and bubbles form, approximately 1 minute. Flip and cook for another minute until golden.
- Serve and Enjoy: Divide the mini pancake "cereal" into serving bowls, add fresh raspberries, a drizzle of maple syrup, dollops of smooth peanut butter, and yogurt. Serve with milk for dipping if desired.
Notes
- Use gluten-free oats to keep this recipe gluten free.
- Room temperature eggs help create a lighter batter.
- You can substitute protein powder with additional oats or flaxseed meal if preferred.
- Use any milk of choice such as almond, oat, or dairy depending on dietary needs.
- These mini pancakes are best eaten immediately but can be kept warm in a low oven for up to 10 minutes.
- Adjust sweetness by adding a touch of honey or extra maple syrup in the batter if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 140 mg
