Pancake Cereal

It’s the latest craze on social media: Pancake Cereal. A pretty briliant invention where you eat mini pancakes as cereal! I thought it looked delicious and I’m always willing to try new food ideas, so I decided to also make Pancake Cereal. On this page I’m sharing my Pancake cereal recipe.

On Instagram and TikTok I saw several pictures and video’s of Pancake Cereal. It looked so nice to see all those mini baby pancakes in a bowl with fruit and milk. I discovered that it’s not difficult to make at all!
The first windfall was that you can just use regular pancake batter. So you can make it with whatever pancake batter you like. I used a standard, super easy 3 ingredient recipe. But you can also go for a gluten-free or vegan pancake batter to make this Pancake Cereal. The pancake recipe I used is sugar-free.
You can have your pancake cereal with milk or yogurt, whatever you prefer. I had mine with unsweetened soy yogurt, but it’s really just a matter of taste. Anything will do!
All you need other than when you make regular pancakes, is a squeeze bottle. If you don’t have a squeeze bottle you can also use a piping bag. Or a zip-lock bag of which you cut of a small corner.
Below you’ll find my recipe for this Pancake Cereal. I’ve created a recipe for 4 portions. You can save the pancake batter in the fridge for the next day if you need less. Or make all the 4 portions and save the pancakes in a air-tight container before adding the dairy, so you can use them the next day.

Recipe Pancake Cereal

Ingredients (for 4 portions):
150 grams flour
1 egg
250 ml (almond) milk

Coconut oil for frying
Dairy of your choice
Toppings of your choice (I used 1 banana and 1 tbs raw cacao nibs)

Put the flour, egg and half of the milk in a bowl. Whisk until combined. Gradually add more milk until the batter isn’t too dry nor too wet.

Warm some coconut oil in a frying pan. Put the pancake batter in a squeeze bottle. Put the bottle upside down above the pan and shortly squeeze to that a few drops of the batter come out. Leave a bit of space in between each drop. Repeat until your pan is full. You’ll probably need about 4 rounds before you’ve made all the pancakes. You can keep the ones that are done warm in a 100°C oven.

Serve your pancake cereal with your favorite dairy and toppings. I used unsweetened soy yogurt, banana slices and raw cacao nibs.

You might also like my recipe for unsweetened Dutch baby pancakes.

Article Categories:
Breakfast and lunch · Foodie

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