Description
These Mini Pancake "Cereal" Breakfast Bowls are a fun and nutritious twist on classic pancakes, featuring bite-sized pancakes made with gluten-free oats, banana, and cocoa for a delicious and healthy breakfast. Perfectly paired with fresh raspberries, maple syrup, peanut butter, and yogurt, this recipe offers a delightful balance of flavors and textures that kids and adults 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 temperature)
- 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 pancake ingredients to a high-speed blender and pulse until just smooth and thoroughly mixed. Be careful not to over-process the mixture to maintain good texture.
- Transfer batter to squeeze bottle: Pour the pancake batter into a squeezy bottle. If you don't have one, use a ziplock bag and cut a small hole in one corner for easy pouring.
- Heat the skillet: Warm a large skillet over medium-high heat and spray 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, about 1 minute. Flip and cook for an additional minute until golden brown. Repeat until all batter is used.
- Assemble breakfast bowls: Divide the mini pancake "cereal" evenly into serving bowls. Top with fresh raspberries, a drizzle of pure maple syrup, smooth peanut butter, and a dollop of yogurt. Add a splash of milk of choice if desired.
- Serve and enjoy: Enjoy your fun and wholesome Mini Pancake "Cereal" Breakfast Bowls immediately for a nutritious start to your day.
Notes
- Using room temperature eggs helps the batter mix evenly and prevents clumping.
- For dairy-free options, use almond milk, oat milk, or any plant-based milk instead of dairy milk.
- Protein powder can be any flavor but vanilla or unflavored works best for balanced taste.
- If you don't have a high-speed blender, a regular blender or food processor will work but blend a bit longer.
- These mini pancakes can be made ahead and stored in the fridge, then quickly reheated in the microwave or toaster oven.
- Add a pinch of salt to the batter if desired to enhance flavor balance.
- Customize toppings to your liking with other fresh fruits, nuts, or seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 110 mg
