Vegan Gluten-Free Pancake Cereal
A fun, unique twist on traditional pancakes made into cereal form!
Servings 2
Calories 362kcal
Cost $3
Equipment
Ingredients
- ¾ cup all-purpose flour gluten-free
- ¼ cup almond flour
- 1 tablespoon ground flaxseed
- 2 teaspoon baking powder
- 2.5 teaspoon cinnamon
- 2 tablespoon maple syrup plus additional for topping
- 1 teaspoon vanilla
- ¼ cup applesauce
- ¾ cup almond milk unsweetened
Instructions
- In a large mixing bowl, combine all of the dry ingredients and whisk together.
- In a separate bowl, combine all of the wet ingredients. Pour the wet ingredients into the dry and whisk until smooth. There shouldn't be any clumps.
- Add the batter into a squeeze bottle, a bag with a tiny piece of the corner snipped off, or just carefully use a spoon to make tiny quarter-sized pancakes.
- Preheat a greased pan over medium heat. When the pan is ready, pour quarter sized amounts of batter into the pan. They're ready to flip when the top is bubbling. It should take about 1 min on each side for both sides to be golden brown.
- Repeat this process until you've used all the batter.
- Pour the pancakes into a bowl then top with maple syrup. Devour with a spoon and enjoy!
Notes
- If you’re not using a non-stick pan, be sure to grease your pan well so the pancakes don’t stick and cook evenly.
- You can either pour maple syrup over top or dip the pancakes into it.
- Cook each pancake for around 1 minute on each side–they will cook faster because of how small they are. They will be bubbling on the top when they’re ready to be flipped.
Nutrition
Calories: 362kcal | Carbohydrates: 60g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 551mg | Potassium: 161mg | Fiber: 6g | Sugar: 16g | Vitamin A: 16IU | Vitamin C: 0.4mg | Calcium: 441mg | Iron: 4mg
