Mini Pancake “Cereal” Breakfast Bowls

This oatmeal pancake recipe is really good. I love that the ingredients are all basic, and we usually have everything we need to make these already at home. Throw everything in the blender for a minute, and we have our batter! Easy enough for busy mornings!

Decided to make mini pancakes with the batter just for fun, and they turned out really cute. I served them piled in a bowl with berries and yogurt and then drizzled with peanut butter, sort of like a parfait.

This made breakfast feel just a little bit more fun and special.

The pancake batter is sweetened with a banana, so keep in mind that a riper banana will produce sweeter pancakes.

Use ANY unsweetened/plain milk of your choice. My personal favorite for this recipe is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use anything you personally like and have on hand.

Cacao vs. Cocoa

What’s the difference between cocoa and cacao? Although they are both completely interchangeable in recipes, they are each processed differently.

Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high amount of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.

If all you have on hand is cocoa powder, then that’s fine to use.

When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!

2 servings

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 squeeze 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!

Rachel

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