Description
Mini Pancake ‘Cereal’ Breakfast Bowls are a fun and nutritious twist on traditional pancakes.
Ingredients
Scale
- 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
- Fresh raspberries
- Pure maple syrup
- Smooth peanut butter
- Yogurt
- Milk of choice
Instructions
- Add all the pancake batter ingredients—gluten-free oats, banana, vanilla extract, baking powder, cinnamon, cacao powder, protein powder, eggs, and milk—into a high-speed blender. Pulse the mixture gently until it is just smooth and thoroughly combined.
- Pour the blended pancake batter into a squeeze bottle for easy pouring.
- Preheat a large skillet over medium-high heat and lightly spray it with coconut oil cooking spray.
- Squeeze small coin-sized droplets of batter onto the hot skillet. Cook until the tops look dry and bubbles form, about 1 minute. Flip carefully and cook the other side for about 1 minute until golden brown.
- Divide the mini pancakes into serving bowls. Top with fresh raspberries and drizzle with pure maple syrup and smooth peanut butter.
- Serve immediately and enjoy the fun and nutritious mini pancake “cereal” breakfast bowls.
Notes
- Use ripe bananas for sweetness.
- Experiment with different toppings like nuts or other fruits.
- Store leftover batter in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 200mg