Description
These Mini Pancake "Cereal" Breakfast Bowls are a fun and nutritious twist on traditional pancakes, featuring bite-sized gluten-free oat pancakes topped with fresh raspberries, pure maple syrup, smooth peanut butter, and yogurt. Perfect for a quick, wholesome breakfast that feels like a treat.
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
- Pure maple syrup
- Smooth peanut butter
- Yogurt
- Milk of choice (to serve, if desired)
Instructions
- Blend Ingredients: Add all the pancake batter ingredients into a high-speed blender. Pulse until the mixture is just smooth and thoroughly combined, taking care not to over-process to keep the texture light.
- Prepare Batter for Cooking: Transfer the pancake batter into a squeezy bottle for easy pouring. If unavailable, pour the batter into a ziplock bag and cut a tiny hole in one corner to squeeze out mini pancakes.
- Heat Skillet: Preheat a large skillet over medium-high heat and spray it lightly with coconut oil cooking spray to prevent sticking.
- Cook Mini Pancakes: Squeeze out coin-sized pancakes onto the skillet. Cook for about 1 minute until the tops are dry and bubbles form on the surface. Flip and cook for an additional minute until golden and cooked through. Repeat with remaining batter.
- Assemble Bowls: Divide the mini pancakes equally into serving bowls. Top with fresh raspberries, a drizzle of maple syrup, a dollop of smooth peanut butter, and spoonfuls of yogurt as desired.
- Serve: Optionally, serve with a splash of your preferred milk alongside for a cereal-like experience. Enjoy your wholesome mini pancake breakfast bowls!
Notes
- Use gluten-free oats to keep the recipe gluten-free.
- Room temperature eggs mix better into the batter for fluffier pancakes.
- If you don’t have a squeezy bottle, a ziplock bag with a small hole works well for making uniform mini pancakes.
- Add your favorite berries or nuts for extra flavor and texture.
- Protein powder can be any kind you prefer, such as whey or plant-based.
- The recipe yields about 2 servings, perfect for a small family breakfast.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 210 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
