Description
Delight in these Mini Pancake "Cereal" Breakfast Bowls, featuring bite-sized gluten-free pancakes made from oats, banana, and protein powder. Served with fresh raspberries, pure maple syrup, smooth peanut butter, and yogurt, this fun and nutritious breakfast is perfect for a quick morning treat or a unique brunch option.
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
Toppings
- fresh raspberries
- pure maple syrup
- smooth peanut butter
- yogurt
- milk of choice (for serving, optional)
Instructions
- Prepare the Batter: Add all pancake ingredients into a high-speed blender and pulse until just smooth and thoroughly mixed. Be careful not to over-process to preserve slight texture.
- Transfer Batter: Pour the batter into a squeezy bottle for easier dispensing. If you don't have one, use a ziplock bag and cut a tiny hole in one corner to create a makeshift piping bag.
- Heat the Skillet: Preheat a large skillet over medium-high heat and lightly 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 another minute until golden and cooked through.
- Serve: Divide the cooked mini pancakes into serving bowls. Top with fresh raspberries, drizzle with pure maple syrup and smooth peanut butter, and add a dollop of yogurt. Optionally, add a splash of milk of choice to complete your bowl.
- Enjoy: Serve immediately and enjoy your mini pancake cereal breakfast bowls!
Notes
- Use gluten-free oats to keep the recipe gluten-free.
- Feel free to substitute protein powder with a plant-based option for vegan diets (adjust eggs accordingly).
- If you prefer thinner pancakes, add a little more milk to the batter.
- For a nut-free variation, omit peanut butter or substitute with sunflower seed butter.
- Cook pancakes on medium heat to avoid burning before they're cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 140 mg
