Cereal out of Pancake batter? Yes, please!

Banana Pancake Cereal

Banana Pancake Cereal


1 cup 1% milk, buttermilk or almond milk

1 cup unbleached all purpose or whole wheat flour

1 ripe banana

2 large eggs

1 teaspoon oil

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

cooking spray

1 cup fresh mixed berries, for topping

1 large banana, sliced

optional whipped cream and colored sprinkles, for topping


Add milk, flour, 1 of the bananas, eggs, oil, vanilla, baking powder and salt to a blender and pulse until smooth and throughly mixed.

Pour pancake batter into a condiment squeeze bottle. (Or use a ziplock bag and cut a tiny whole in the corner as well.)

Heat pan to medium high heat and spray with oil.

Squeeze little small pancake dots the size of a nickel and cook until top is dry and forms bubbles.

Toss the pancakes with a spatula and cook for a few more minutes.

Occasionally toss the pancakes around to help cook more evenly until slightly browned.

Transfer to 4 bowls and add sliced bananas, fresh berries and your favorite toppings (I like to drizzle honey).


Serving: 2/3 cup pancakes 1/3 cup fruit, Calories: 272kcal, Carbohydrates: 50g, Protein: 9.5g, Fat: 4.5g, Saturated Fat: 1.5g, Sodium: 378.5mg, Fiber: 5g, Sugar: 16.5g Blue Smart Points: 5 Green Smart Points: 6 Purple Smart Points: 5

Perfect Buckwheat Pancakes 🥞


3/4 cup buckwheat flour

1 tbsp coconut sugar

1 tsp baking powder

1/2 tsp vanilla powder

1/2 cup almond milk

1 very ripe banana

2 tbsp liquid oil (cocount oil or olive oil for example)


Combine the first 4 (dry) ingredients in a mixing bowl.

Put the banana, almond milk and oil in a blender and blend until you get a smooth mixture.

Pour the mixture in the bowl with dry ingredients and mix everything using a spoon or preferably – a whisk.

Fry your pancakes on a non sticking skillet (or a regular one greased with some oil) on medium-high heat until golden brown on each side.

Sent from Paprika Recipe Manager

Source Myoatmealstories.com