Description
These Mini Pancake "Cereal" Breakfast Bowls are a fun and nutritious twist on traditional pancakes, made with gluten-free oats, banana, and protein powder. Perfectly sized tiny pancakes are cooked on the stovetop and served with fresh raspberries, maple syrup, peanut butter, and yogurt to create a wholesome and delicious breakfast bowl.
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
- Pure maple syrup
- Smooth peanut butter
- Yogurt
- Milk of choice (for serving, optional)
Instructions
- Prepare the pancake 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. Avoid over-processing to maintain a good texture.
- Transfer the batter: Pour the pancake batter into a squeeze bottle for easy portioning. If you don't have a squeeze bottle, use a ziplock bag and cut a small hole in one corner to pipe the batter.
- Heat the skillet: Place a large skillet over medium-high heat and spray it with coconut oil cooking spray to prevent sticking.
- Cook the mini pancakes: Squeeze coin-sized pancakes onto the heated skillet and cook until the tops are dry and bubbles form, approximately 1 minute. Flip each pancake carefully and cook for an additional minute on the other side. Continue this process until all batter is used.
- Assemble the breakfast bowls: Divide the mini pancake “cereal” into serving bowls. Top with fresh raspberries, a drizzle of pure maple syrup, smooth peanut butter, and yogurt as desired. Add a splash of milk if preferred.
- Serve and enjoy: Enjoy your hearty and fun breakfast bowl immediately while warm.
Notes
- Use gluten-free oats to keep the recipe gluten-free and safe for those with sensitivities.
- To make it vegan, substitute eggs with flax eggs and use plant-based protein powder and milk.
- For extra sweetness, add a little honey or agave syrup to the batter before blending.
- If you don’t have a high-speed blender, pulse the oats first to make oat flour, then mix all ingredients thoroughly.
- Adjust cooking time slightly if you prefer softer or crispier mini pancakes.
- Store leftover mini pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 110 mg
