This Healthy Pancake Cereal recipe is perfect to start your day with a bowl of cute and fluffy pancakes - but just in a mini version! Treat yourself for a beautiful breakfast that is healthy too! This recipe can be made with gluten-free flour and almond flour mix or entirely with almond flour. Unless your allergic to almonds, you’ll sure to love this recipe!
This recipe has been a big trend all over the internet lately! And today I'm sharing with you my version of these deliciously cute mini pancakes.
There is nothing better than to wake up in the morning and enjoy a healthy yummy bowl of these fluffy tasty pancakes for breakfast. Serve with a generous amount of butter to the pancakes and drizzle some Berry Sauce or Berry Banana Jam all on top.
This healthy pancake cereal recipe is super simple to make and will take you only 15-20 minutes!
Serve them with your favorite fresh fruits, milk. chocolate, honey, caramel sauce, any toppings really. Kids and babies love them too, these pancake bites are just the perfect size for their little hands!
What ingredients you’ll need to make Healthy Pancake Cereal (Gluten Free)
If you have your favorite and go-to pancake recipe you can easily make mini pancakes out of them. I’m just sharing my own pancake batter recipe with almond flour that I specifically created for this pancake cereal recipe.
For healthy pancake cereal batter you'll need 10 ingredients
- flour (gluten-free)
- almond flour
- salt
- egg
- baking powder
- vanilla extract
- olive oil
- brown sugar
- nondairy milk
- Olive oil or coconut oil for cooking
This recipe makes about 3-4 small cereal bowls of pancakes.
Note: If you love almonds, you can prepare pancake cereal batter only with almond flour, the texture won’t change that much but the taste will be more almond-y. Mmm, so tasty ... and healthy too!
- Hazelnut Cherry Granola Bars (Gluten-Free)
- Berry Banana Jam (No Pectin)
- Spiced Pear Porridge
- Easy Healthy Banana Bread Cake(Gluten-free)
- Mango Coconut Chia Pudding
How To Make Healthy Pancake Cereal
STEP 1
In a mixing bowl combine all the dry ingredients first. Mix them well and then add milk, olive oil, and the egg.
STEP 2
Use a hand mixer to combine and blend all the ingredients to a nice thick batter.
STEP 3
Pour the batter into a squeeze bottle or a piping bag instead. If you do choose to use the piping bag, cut the smallest opening possible. That way you'll be able to have more control when squeezing the batter on to a pan.
STEP 4
Take a nonstick pan, turn the heat on medium-low and brush with olive or coconut oil. The heat is important, as it all depends on how fast you’re able to pipe these pancakes. They will cook super fast 1-2 minutes because of their small size, so make sure not to use high heat.
When you’ll see the bubbles forming and the top is setting it’s time to flip your pancakes. Cook for another 10-15 seconds and remove from pan.
My pancakes came out around 3cm in diameter but you can totally make even smaller ones if you’d like.
STEP 5
Serve!
Storing instructions.
Best served warm! But you can freeze them for up to 3 months in an airtight container. Whenever you're ready to serve, take them out of the freezer, reheat on a pan or microwave and they will look beautiful and fresh.
Serving
For serving add a tablespoon of butter and drizzle with maple syrup, raspberry jam, or honey.
For toppings: Choose your favorites, for this pancake cereal recipe I used fresh blueberries, pomegranate seeds, and white chocolate nibbles.
I hope you enjoy this mini pancake recipe!
What's your favorite way to make pancakes? Do you prefer to use a piping bag or just a teaspoon instead? Or a pancake pan?
OUR FAVORITE EQUIPMENT FOR THIS RECIPE
Healthy Pancake Cereal (Gluten Free)
INGREDIENTS
- 1 cup flour gluten-free
- 1 cup almond flour
- ½ teaspoon salt
- 1 egg
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoon olive oil
- 2 teaspoon brown sugar
- 1 ¼ cup nondairy milk
- Olive oil or coconut oil for cooking
INSTRUCTIONS
- In a mixing bowl combine all the dry ingredients first. Mix them well and then add milk, olive oil, and the egg.
- Use a hand mixer to combine and blend all the ingredients to a nice thick batter.
- Pour the batter into a squeeze bottle or a piping bag instead. If you do choose to use the piping bag, cut the smallest opening possible. That way you'll be able to have more control when squeezing the batter on to a pan.
- Take a nonstick pan, turn the heat on medium-low and brush with olive or coconut oil. The heat is important, as it all depends on how fast you’re able to pipe these pancakes. They will cook super fast 1-2 minutes because of their small size, so make sure not to use high heat.
- When you’ll see the bubbles forming and the top is setting it’s time to flip your pancakes. Cook for another 10-15 seconds and remove from pan.
- My pancakes came out around 3cm in diameter but you can totally make even smaller ones if you’d like.
- Serve!
- For serving add a tablespoon of butter and drizzle with maple syrup, raspberry jam, or honey. For toppings: Choose your favorites, for this pancake cereal recipe I used fresh blueberries, pomegranate seeds, and white chocolate nibbles.
NOTES
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Raileigh
Love almond flour anf made these for my son last week, so good and can use same recipe for bigger pancakes too!
Julia
Thank you so much Raileigh, this recipe is indeed very versatile!