5-Minute Mini Pancake Cereal (Bite-Sized Pancakes)
508kcal
Ingredients
For the Batter
- 1 large Egg
- ½ cup Milk
- 1 tbsp Granulated sugar
- 1 cup All-purpose flour (slightly underfilled)
- 1 tsp Baking powder
- 1 tsp Vanilla extract (or vanilla sugar)
For the Toppings
- 1 medium Banana (sliced)
- 1 small Kiwi (diced)
- ¼ cup Chocolate sauce or melted milk chocolate
- 1 tbsp Walnuts (crushed)
Equipment
- Plastic Squeeze Bottle: Essential for making the tiny "dots" of batter consistently.
- Non-Stick Skillet: To ensure your mini pancakes flip easily without extra oil.
- Small Whisk: For achieving that perfectly smooth, lump-free batter.
- Double Boiler (Optional): If you choose to melt real chocolate for the topping.
Method
- In a medium bowl, whisk the egg and sugar together until slightly frothy.
- Add the milk, baking powder, vanilla, and flour.
- Stir until the batter is smooth and homogeneous with no lumps.
- Pour the batter into a clean sauce squeeze bottle (or a piping bag with a tiny tip).
- Lightly grease a non-stick pan and place it over medium-low heat.
- Squeeze out tiny dots of batter into the hot pan, leaving space between them.
- As soon as bubbles form on the surface (about 30–45 seconds), flip them over with a spatula and cook for another 20 seconds.
- Transfer the mini pancakes into a bowl. Add the sliced bananas and diced kiwi.
- Drizzle with chocolate sauce and sprinkle with crushed walnuts. Serve immediately!
Nutrition
Serving1servingCalories508kcalCarbohydrates94.7gProtein13.7gFat9.5gSaturated Fat3.3gPolyunsaturated Fat2.9gMonounsaturated Fat2.3gCholesterol99.1mgSodium76mgPotassium576mgFiber5.1gSugar37.3gVitamin A302IUVitamin C37.2mgCalcium124mgIron1.9mg
Notes
For a fun twist, serve the mini pancakes in a bowl with a splash of cold milk and fresh berries just like a real cereal!