drizzled with maple syrup, fresh raspberries, and Nutella.
I am constantly daydreaming about these teeny, tiny, bite-sized pancakes. Easily an iconic *girl breakfast,* these pancakes are versatile, fun, sweet, and oh so fluffy. Lightly crispy on the outside, but nice and soft inside. My little is 4, and she always loves to help mummy make these for breakfast. It does take a little extra effort to drop in coin-sized batter and flip each individual pancake, but trust me, by the time you're done adding the last tiny scoop, it's already time to flip most of them over. Super fast.
The best part about these pancakes is that you can have them in a bowl with milk, yogurt, fruit, granola, chocolate spread, peanut butter, syrup, or just as they are!
Tips:
You can use these tools to dispense the batter into the pan: a baster, squeeze bottle, a Ziploc bag with the bottom corner cut off, a piping bag, or a teaspoon.
No protein powder? Just substitute with your flour of choice.
For softer pancakes, rather than ones with a crispy outside, just cover the pan with a lid while cooking.
"Does it take a little extra effort and patience? Yes. But look how CUTE :) "
If you make this pancake bowl, please leave a comment below or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to every comment. Snap a picture of your recreation and tag me on Instagram! Looking through the photos of recipes you all have made is the favorite part of my day! <3
Mini Pancake Cereal
Ingredients:
80g oat flour
40g vanilla protein powder *or extra flour
1 tsp baking powder
1 tsp apple cider vinegar
Pinch sea salt
1 tsp vanilla extract
1/2 tsp cinnamon
100g coconut yogurt
1/2 - 1 c almond milk*
To Serve:
Chocolate spread
Raspberries
Maple syrup, honey, or agave
(Serves 2)
Method:
1. Add all the dry ingredients to a bowl and mix (this prevents clumping). Fold in the wet ingredients and mix until smooth.
2. Allow the batter to sit in the refrigerator 5-10 minutes, while you grease and preheat a skillet on medium-low heat. *If you like, you can slice thin banana coins, dip them into the batter, then pan-fry for mini banana pancakes.
3. Using a teaspoon, add batter to skillet, forming mini pancakes.
4. Cook roughly 1-2 minutes on each side. Look for bubbles around the outer rim of each mini pancake (time to flip!).
5. Serve teeny pancakes in a bowl with raspberries, syrup, and chocolate spread. Enjoy!
*Nutritional values may vary based on what you use.
Calories (1 serving) | Carbs (g) | Fat (g) | Protein (g) |
321 | 47 | 6 | 25 |
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