Breakfast

Mini Pancake Cereal

Add more fun & color in your brekkie with these rainbow mini pancakes!

Difficulty level: Easy
Time required: 1 hour

INGREDIENTS:

  • 180 g white flour mix
  • 1 1/2 tbsp corn flour
  • 2 tsp baking powder
  • 1/4 tsp raw vanilla powder
  • 2 tbsp melted coconut oil
  • 2 tbsp applesauce
  • 2 tbsp (or more) agave syrup
  • 270 ml almond milk, or your milk of choice
  • 3 tbsp applesauce
  • 1 tsp Beetroot Powder
  • 1 tsp Butterfly Pea Powder
  • 1 tsp Matcha Powder
  • 1 tsp Yellow Curcumin Powder

Notes:
Choose your own toppings! On our bowl we have coconut yoghurt colored with pink pitaya powder, bananas, coconut flakes and puffed quinoa.


DIRECTIONS

  1. In a bowl combine flours, baking powder and vanilla powder and mix.
  2. Add coconut oil, apple sauce, agave syrup, milk and mix well.
  3. Divide the batter into four bowls (or less – it depends on how many colors you will make).
  4. Add 1 tsp of different powder to each bowl, mix well. Note that some of the powders may change the consistency of the batter. If It’s too thick add a little milk.
  5. Heat the non-stick pan.
  6. Place the batter into squeezable bottles or use a piping bag.
  7. Reduce the heat on the pan. Start squeezing mini pancake batter on the pan. Cook on the medium heat, around 1 min on each side.
  8. Serve in a bowl with your favorite toppings and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *