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Mini Pancake "Cereal" Breakfast Bowls

Servings: 2

Ingredients

Pancakes:

  • 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

Topping ideas:

  • fresh raspberries
  • pure maple syrup
  • smooth peanut butter
  • yogurt
  • milk of choice

Instructions

  • Add all of your ingredients for the pancakes to a high-speed blender and pulse until it is just smooth and thoroughly mixed. Do not over-process.
  • Transfer this pancake batter into a squeezy bottle. Alternatively, you may use a ziplock bag and cut a tiny hole in one of the corners.
  • Heat a large skillet over medium-high heat and spray with coconut oil cooking spray.
  • Squeeze coin-sized pancakes and cook just until the top is dry and forms bubbles, about 1 minute. Flip the pancakes and cook for a minute more. Repeat until all of your pancake batter is used up.
  • Divide the pancake "cereal" into serving bowls and serve with fresh berries and a drizzle of maple syrup and peanut butter if desired.
  • Enjoy!