Banana Strawberry Pancake Cereal
Banana Strawberry Pancake Cereal is a delightful breakfast treat that reimagines your favorite pancakes in a fun, bite-sized form. These tiny, fluffy pancakes are infused with the sweetness of ripe bananas and juicy strawberries, making them perfect for lazy mornings or special brunch gatherings. Serve them with a drizzle of maple syrup for an Instagram-worthy dish that promises to bring smiles to the whole family.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 ripe bananas (mashed)
- 1 cup fresh strawberries (sliced)
- 1 cup milk
- 2 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp maple syrup (for serving)
- 1 tbsp oil or butter (for cooking)
Instructions
- In a mixing bowl, mash the ripe bananas until smooth.
- In another bowl, whisk together flour and baking powder.
- Add milk, eggs, and vanilla to the mashed bananas and mix until combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Heat a non-stick skillet over medium heat and grease lightly with oil or butter.
- Pour tablespoon-sized dollops of batter onto the skillet, cooking until bubbles form on top (about 1-2 minutes), then flip to golden brown on both sides.
- Serve warm topped with fresh strawberry slices and maple syrup.
Nutrition
- Serving Size: 5 mini pancakes (110g)
- Calories: 270
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: - For gluten-free pancakes, substitute all-purpose flour with a gluten-free blend. - To enhance fluffiness, separate egg whites from yolks; beat egg whites until stiff peaks form before folding them into the batter. - Experiment with different fruits like blueberries or add spices like cinnamon for extra flavor.