Description
These Mini Pancake "Cereal" Breakfast Bowls are a fun and nutritious twist on traditional pancakes. Made with gluten-free oats, banana, cacao, and protein powder, these tiny pancakes are perfect for dipping in milk or topping with fresh raspberries, maple syrup, peanut butter, and yogurt for a wholesome, energizing 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 temperature)
- 1/4 cup unsweetened milk of choice
Toppings and Serving
- Fresh raspberries, as desired
- Pure maple syrup, as desired
- Smooth peanut butter, as desired
- Yogurt, as desired
- Milk of choice, for serving
Instructions
- Prepare the batter: Add all pancake batter ingredients — oats, banana, vanilla extract, baking powder, cinnamon, cacao powder, protein powder, eggs, and milk — to a high-speed blender. Pulse until the batter is just smooth and thoroughly combined, taking care not to over-process.
- Transfer batter to squeeze bottle: Pour the prepared batter into a squeezy bottle for easy pancake shaping. Alternatively, use a ziplock bag and cut a small hole in one corner.
- Heat the skillet: Preheat a large skillet over medium-high heat. Lightly spray the surface with coconut oil cooking spray to prevent sticking.
- Cook mini pancakes: Squeeze out coin-sized pancakes onto the hot skillet. Cook until the tops are dry and bubbles form, about 1 minute. Flip and cook for an additional 1 minute until golden and cooked through. Repeat until all batter is used.
- Assemble breakfast bowls: Divide the mini pancake cereal into serving bowls. Top with fresh raspberries, drizzle with pure maple syrup and smooth peanut butter, and add a dollop of yogurt if desired. Serve with milk for dipping, and enjoy!
Notes
- Use gluten-free oats to keep the recipe gluten-free and suitable for those with gluten sensitivities.
- Protein powder can be adjusted to your preferred type—plant-based for vegan (if eggs are substituted) or whey-based for extra protein.
- The mini pancakes can be made ahead and stored in the refrigerator for up to 2 days; reheat in a skillet or microwave before serving.
- Substitute maple syrup with honey or agave nectar for alternative natural sweeteners.
- For a vegan option, replace eggs with flax eggs and use plant-based milk and protein powder.
- If you don’t have a squeezy bottle, a spoon can be used to drop batter onto the skillet, though shapes will be less uniform.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 110 mg
