Pancake Cereal
Pancake Cereal is such a fun way to make pancakes! This easy & healthy breakfast recipe helps you get the perfect ratio of pancakes to toppings every time.
Ingredients
- 3 large eggs
- 2 tbsp almond butter or any other nut or seed butter
- 2-3 tbsp granulated monk fruit sweetener sub coconut sugar for paleo
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup superfine blanched almond flour
- 2 tbsp coconut flour
- 1.25 tsp baking powder
- 3/4 tsp ground cinnamon
Instructions
To Make The Batter
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In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth.
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Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined.
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Allow the batter to rest for 3-5 minutes.
To Make Pancake Cereal
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Pour your pancake batter into a condiment/sauce squeeze bottle or a resealable ziplock bag and cut a tiny hole in the corner.
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Heat a griddle or a nonstick pan over medium high heat. Coat with nonstick spray or oil.
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Use the bottle or the bag to squeeze dime-sized (or nickel-sized) pancake dots and cook for 1.5-3 minutes, or until the top is dry and forms bubbles.
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Flip the pancakes with a small silicone spatula or a fork and cook for a few more minutes, or until the bottom of the pancakes are golden.
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Occasionally toss the pancakes around to help cook more evenly until slightly browned.
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Transfer the pancakes to a bowl or bowls and serve with a square of butter, fresh berries and your favorite toppings such as maple syrup and milk.