Real Pancake Cereal
If you know a TikTok user, you've probably heard of Pancake cereal, but it's just a bunch of mini pancakes served in a bowl. To help it live up to its name, I've turned it into an actual breakfast cereal that you can pour milk over, and it won't go mushy right away. The best part is that you don't need to flip over 1000 tiny pancakes.
Servings 4
Calories 296kcal
Ingredients
- 140 grams chickpea flour (~ 1 ½ cups)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- 2 tablespoon cultured unsalted butter (melted and cooled slightly)
- ¼ cup milk
- ¼ cup maple syrup
- ¾ cups yogurt
Instructions
- Preheat the oven to 300 degrees F (150 C). Line baking sheets with parchment paper or silicone baking mats.
- Add the chickpea flour, baking powder, baking soda, and salt to a large bowl and whisk them together.
- In a separate bowl, beat the egg and then whisk in the melted butter.
- Whisk in the milk and maple syrup, and then finish it off by whisking in the yogurt.
- Pour the wet ingredients into the dry ingredients and mix this together thoroughly until there are no lumps in the batter.
- Pour the batter into a squeeze bottle and squeeze ¼-1/2-inch circles of batter onto the prepared baking sheets.
- Bake the pancakes for 13-15 minutes, or until they start to brown around the edges.
- When the pancake cereal is done, let them cool to room temperature and remove them from the parchment paper.
- Repeat steps 6-8 until you've used up all of the batter.
Video
Nutrition
Calories: 296kcal | Carbohydrates: 37g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 212mg | Potassium: 500mg | Fiber: 4g | Sugar: 19g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg