Description
Mini Pancake "Cereal" Breakfast Bowls are a fun and nutritious twist on traditional pancakes, made with gluten-free oats, banana, and protein powder blended into small coin-sized pancakes. Served with fresh raspberries, maple syrup, peanut butter, and yogurt, this breakfast is perfect for a quick, wholesome start to your day.
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
- fresh raspberries
- pure maple syrup
- smooth peanut butter
- yogurt
- milk of choice (optional, for serving)
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. Do not over-process to keep texture balanced.
- Transfer Batter: Pour or squeeze the pancake batter into a squeezy bottle for easy shaping. Alternatively, place the batter in a ziplock bag and cut a tiny hole in one corner for piping.
- Heat Skillet: Heat a large skillet over medium-high heat and lightly spray with coconut oil cooking spray to prevent sticking and ensure even cooking.
- Cook Mini Pancakes: Squeeze out coin-sized pancakes onto the skillet and cook until the top surface is dry and begins to form bubbles, about 1 minute. Flip and cook for an additional minute until golden and cooked through. Repeat until all batter is used.
- Assemble Bowls: Divide the mini pancake cereal into serving bowls. Top with fresh raspberries, a drizzle of pure maple syrup, smooth peanut butter, and a dollop of yogurt as desired.
- Serve and Enjoy: Optionally add milk of choice to the bowl like cereal, serve immediately and enjoy a fun and nutritious breakfast.
Notes
- Using room temperature eggs helps the batter blend more smoothly.
- You can substitute any protein powder depending on dietary preferences or leave it out entirely for a more basic version.
- If you prefer vegan, substitute eggs with flax eggs and use plant-based milk and yogurt.
- Mini pancakes cook quickly, so watch carefully to avoid burning.
- This pancake cereal is delicious served warm or at room temperature.
- Try other toppings like sliced bananas, nuts, or seeds for extra texture and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 140 mg
