Mini Pancake Cereal

Mini Pancake Cereal is the latest social media trend and consists of sweet, crisp pancake bites served with your favorite milk and toppings. They are insanely cute and so easy to make!

5 from 8 votes

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Course: Breakfast, Dessert, Main Course, Snack

Cuisine: American, Gluten-Free

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 294kcal

Ingredients

1/2 cup Almond Milk (or water)
1 1/2 cup Gluten Free All Purpose Flour (Like Bob's Red Mill 1:1 All Purpose Gluten Free Flour)
1 Egg
1/4 cup Unsweetened Applesauce
1 tsp Cinnamon

Instructions

Mix all the ingredients together. Whisk thoroughly.
Pour mixture into a pastry bag, or Ziploc bag and cut a small opening on the corner. This makes it easier to pour into the pan.
Squeeze a small amount on the pan, about the size of a quarter. Cook for 1 minute on each side, using a small spatula to flip.
Serve with butter, syrup, and fresh fruit.

Notes

Use Bob's Red Mill All-Purpose Gluten-Free Flour to keep gluten-free. Can also sub regular flour (if not sensitive to gluten)
Store leftover pancakes in an airtight container in the fridge. It can last up to 3 days in the fridge.

Nutrition

Calories: 294kcal