Pancake Cereal is the latest food trend that has taken the internet by storm. And for good reason! Totally customizable, simply adorable and so fun to eat – so we’re making a healthier, allergy-friendly version so you can try the TikTok sensation yourself.
this post is sponsored by SunButter.
What is Pancake Cereal?
Anyone wondering “what the heck is pancake cereal”? Well if you’ve been on TikTok to waste time over quarantine, then you have probably seen the #pancakecereal trend. Pancake cereal is made by cooking a lot of nickel-sized pancakes then piling them all into a small bowl so that they look like cereal to eat with a spoon!
I’m gonna be honest—cooking up a ridiculous number of pancakes can be a little tedious, BUT if you’re looking doing it for the “gram” or simply wanting something fun and different for breakfast, then it’s totally worth it.
How to Eat Mini Pancakes
Grab a bowl, a spoon and your favorite toppings because our eggless pancakes are very versatile. Pretty much however you like to top your regular-sized pancakes will work with these bite-sized pancakes.
Go with a classic like syrup and butter OR dress it up with berries, whipped cream, drizzled with SunButter or liquid sweetener, and topped with chocolate chips or sprinkles. The options are endless, and anything goes! I’ve even seen TikTokers eat it like a bowl of cereal, covered in milk. Not sure if I could enjoy it that way, but if YOU would, then GO FOR IT!
Vegan Pancake Cereal Ingredients
Now that you’re ready to try this new sensation, let’s talk ingredients:
Oat Flour: For this recipe, I was trying to find a healthier, gluten-free option and went with oat flour. And although my pantry was bare of this type of flour, I had plenty of rolled oats which I just pulsed in my blender until it was in flour form. If you are celiac, then make sure your oats are certified gluten-free. If you prefer good ‘ol all purpose flour, then that also works in this recipe.
SunButter: Ya’ll know how much I love SunButter so it shouldn’t be a surprise that I tried to incorporate it into this recipe as well. It adds a little protein and an extra bit of yum to each mini-bite without being overpowering. I used the Sugar-Free and Organic variety but feel free to use your favorite one.
Banana: Since this recipe is egg-free, the banana is essential to making it sweeter, softer and all together delicious.
Dairy-Free Milk: I love using Flax Milk but you can use alternatives like coconut milk, soy milk, oat milk or even almond milk in this recipe depending on your allergens. However, alternative milk options such as coconut or oat milk are stronger in flavor and may leave a subtle flavor to them.
Baking Soda & Vinegar: No one wants a flat pancake which is why this combination adds plenty of fluff and rise to each little bite.
Just Date Syrup: I’ve been using this anywhere I can as a sweetener because its lower glycemic and made just from dates! They also have a Pomegranate syrup which is pretty darn amazing as a drizzle when these are ready to be devoured.
How to Make Vegan Pancake Cereal
- Make the batter. I simplified this recipe so all the ingredients can be placed in a blender and pulsed until the batter is smooth.
- Then, you need to put the batter into an empty condiment bottle which makes perfectly miniature little pancakes. If you don’t have a bottle, just use a ziplock bag – and snip the corner to pour. But instead of holding upright, hold it on a little angle because this batter is a little more liquified and you’ll have a hard time stopping the flow.
- Preheat the pan at a high temperature then lower the temperature before piping the pancake batter. Because the pancakes are so small, it’s easy to burn them, so make sure it’s back down to med-low.
- Cook the pancakes 1-2 minutes or until little bubbles form on the tops. Use a flat spatula or set of chopsticks to flip. I like to flip a couple times until ensure a nice light brown color.
- When the pancakes are done, put them in a bowl and top with any of your favorite toppings.
Why You Need To Make This Mini Pancake Recipe
This allergy-friendly pancake cereal recipe is fun!
Just hop on the news or open up your phone to any social media site and you’ll see that 2020 has been filled with A LOT! So why not take the morning and make life at home a little sweeter for everyone with this yummy breakfast.
This breakfast recipe is easy to make.
All you need is a blender and some vegan pantry staples that you’ll probably already have at home!
Our vegan pancake cereal is a little healthier too!
Of course you can top it with a ridiculous amount of whipped cream and sprinkles but since it’s made with good-for-you ingredients like SunButter, oat flour and Just Date Syrup, it’ll all balance out in the end, RIGHT?
This pancake cereal recipe makes delicious normal sized pancakes too!
Maybe you don’t have the time or patience for making pancake cereal but don’t fret, you can make regular sized pancakes with this pancake batter, and it will still be delicious.
Pancake Cereal Variations
Let creativity take over and add other ingredients to the pancake batter to make the cereal more festive and fun. My favs are mini chocolate chips and those little ball-shaped sprinkles.
If using the condiment bottle method, just sprinkle either onto your pancakes right after piping and before they start to bubble. When using a piping bag, both options should fit through the tip and can added directly into the batter.
Talk about adding some fun & flare to your mini pancakes.
Other Pancake Recipes to Try:
- Double Chocolate Pancakes
- Fluffy Blender Pancakes
- Pomegranate Orange Pancakes
- GF Pumpkin Spice Pancakes
Pancake Cereal is the latest food trend that has taken the internet by storm. And for good reason! Totally customizable, simply adorable and so fun to eat - so we're making a healthier, allergy-friendly version so you can try the TikTok sensation yourself.
- 1 medium banana, ripe
- 3/4 cup oat flour *
- 1/3 cup dairy-free milk + 2 tablespoon
- 1 tablespoon SunButter (of choice)
- 1 tablespoon syrup (I used Just Date Syrup)
- 1 tablespoon vinegar
- 2 teaspoons baking powder
- In a blender, add all ingredients listed then blend on high for a minute, or until the batter is smooth.
- Heat a medium, nonstick skillet over medium-high heat. Once hot, reduce the heat to medium-low. Lightly spray with non-stick spray or brush the pans surface with a thin coating of oil.
- Pour the batter into a condiment bottle, zip lock bag or piping bag fitted with a small tip. Pipe small dots of the pancake batter onto heated pan. Cook for 1 to 2 minutes, or until the edges of the pancakes look dry and set. Flip each pancake individually. Cook for 1 to 2 minutes, or until the bottom of each pancake is golden brown.
- Serve immediately, or place the cooked pancakes on the prepared sheet pan/rack in the oven to keep them warm and crisp until ready to serve
*Oven should be set to 250°F. Set a wire rack on top of a sheet pan and place in the oven.
*Pulse rolled oats in a blender of food processor to make oat flour.
**All Purpose Flour also works in iIt's place, but you may need to reduce milk by 1 tablespoon.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 543mgCarbohydrates: 45gFiber: 5gSugar: 9gProtein: 9g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
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