Gluten-Free Mini Pancake Cereal
May 14, 2020
Pancake. Cereal. These two American breakfast traditions exist independently as a way to break the night's fast, but haven't been given the popular culture mashup until now. The 2020 quarantine carb craze trend continues with... pancake cereal! (At least we've been spared a cutesy mashup name like pereal or realcake or panreal.) Pancake cereal is exactly what it sounds like—teeny tiny pancakes cooked at home, placed in a bowl, topped with whatever the heart desires, and eaten with a spoon. It's actually a whimsical spin on breakfast that the kids—OK, grownups too—will enjoy. When bored and stir-crazy at home, making tiny versions of comforting carbs and eating them in unconventional ways can make the old-hat seem new. Our version is a gluten-free spin on smaller-than-silver-dollar pancakes.
A word to the wise: Avoid pouring milk, coconut or almond milk over the pancakes and eating them like actual cereal. Unless you enjoy soggy pancake mush, stick to toppings like pure maple syrup, powdered monk fruit, fresh fruit, shredded coconut, chopped nuts, or mini chocolate chips.
Gluten-Free Mini Pancake Cereal
Time: 15 minutes
Servings: 4 (about 10 tiny pancakes per serving)
- 1 cup water
- 2 scoops Primal Kitchen Collagen Fuel Drink Mix - Vanilla
- 1 egg
- 3 tablespoons Primal Kitchen Avocado Oil
- 1/2 cup almond or cashew flour
- 1/2 cup gluten-free flour
- 3 tablespoons coconut flour
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon salt
*Recipe makes about 40 two-inch pancakes.
- fresh fruit, such as blueberries
- pure maple syrup
- Add the collagen to the water; whisk vigorously with a fork to combine.
- Add the egg to the collagen mixture, and whisk until combine. Add 2 tablespoons of avocado oil to the collagen mixture, and whisk until combined.
- Place a fine-mesh sieve over bowl. Add the dry ingredients to the sieve and use the side of one hand to tap the sieve until the dry ingredients tumble through the tiny holes and into the bowl underneath. Discard any clumps left in the sieve.
- Add the dry ingredients to the collagen mixture, and stir.
- Place a cast iron skillet or other pan on the stove. Turn the heat on to medium-low, and add 1 tablespoon of avocado oil to the pan.
- Place the pancake batter in either a squeeze bottle. If you don't have a squeeze bottle, use a resealable bag—fill the bag with pancake batter and seal it shut. Cut a hole in one of the bottom corners, and squeeze the batter out through the hole.
- Squeeze the pancake batter into roughly 2-inch circles in the pan. Try not to overcrowd the pan.
- The pancakes are ready to flip when you see small bubbles form on the surface of each pancake. Gently flip the pancakes with either a fork or chopsticks—a big spatula might wreck these tiny babies.
- Cook for a minute or two on the other side, or until lightly golden. Remove the pancakes from the pan, and cook any remaining pancakes.
- Pile the pancakes into a bowl, and top with whatever you'd like. We like fresh blueberries and a drizzle of pure maple syrup.
Nutrition info (per serving):*
Carbs: 20 grams
Fat: 21 grams
Protein: 11 grams
Nutrition information calculated using Cronometer.
*Nutrition info does not include toppings. Adding 2 tablespoons of pure maple syrup plus 1/3 cup of fresh blueberries adds 131 calories, 34 grams of carbs, 0 grams of fat, and 0 grams of protein.
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