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A few of weeks ago my good friend Jo was shooting breakfast ideas for a brand promo. She said, "You absolutely need to make this new pancake cereal, it's so cute!"
Wait, what's pancake cereal? So I started searching to see what all this fuss is about…
What is Pancake Cereal?
Remember Dalgona Coffee going viral on TikTok? Pancake cereal is the latest trend and everyone is loving it!
Pancake cereal is made with small bite-sized pancakes. The smaller you make them the cuter and crispier they get. You can serve them in a bowl with some butter and sugar-free maple flavoured syrup — or just like cereal with milk, berries, chocolate chips or a sprinkle of cinnamon — anything your heart desires!
Is Pancake Cereal Keto?
My pancake cereal is 100% keto. I used the Chocolate Chip Keto Pancake recipe from my Beginner's KetoDiet Cookbook with a small change — the chocolate chips were used for topping instead of mixing them in the pancake batter. You can use any of my keto pancake recipes to make a grain-free and sugar-free version of pancake cereal.
Why Make Pancake Cereal?
I won't pretend that pancake cereal is the most practical recipe I've ever made. It takes longer to make many tiny pancakes than making 4 to 8 regular sized pancakes.
But if time is not be an issue — and it doesn't seem to be for most people during the current situation, you should definitely give these a try. Take this as a chance to spend some quality time with your family making a fun breakfast recipe — the kids will love it! And despite being relatively time consuming, making this pancake cereal is really easy.
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How To Eat Pancake Cereal
It's totally up to you if you want to serve it plain, with toppings or just like cereal — with milk (or any low-carb alternatives). You can serve the them with dark chocolate chips, berries, butter, or even sugar-free maple flavoured syrup.
Instead of regular dairy milk which is high in carbs, serve your keto pancake cereal with unsweetened nut or seed milk such as almond milk, cashew milk or coconut milk (you can make your own coconut milk).
This pancake cereal gets soft when soaked so keep that in mind if you prefer your pancake cereal crispy. You can simply serve it on its own, with whipped cream or full-fat yogurt. If you follow a dairy-free keto diet, you can make your own coconut yogurt.
How to Store Pancake Cereal
This pancake cereal tastes best warm. As it will take some time to make the whole batch, you can keep the cooked pancakes in the oven preheated to the lowest setting.
You can store any leftover keto pancake cereal in the fridge in a sealed jar (for up to 5 days), or place in a ziploc bag and freeze for up to 3 months. You can then reheat in a microwave, in a skillet greased with some butter, or in the oven.
What Ingredients Do I Need for Keto Pancake Cereal?
To make low-carb and keto pancake cereal, you will need just a few common ingredients:
- Eggs. I used large eggs but medium eggs will work too. If you are egg-free, you could substitute the eggs with chia eggs or flax eggs but I can't guarantee the results as I have not tried it.
- Virgin coconut oil or ghee are the best options. You could also use melted unsalted butter. Depending on the pan you'll use, you will need some additional oil for greasing (less with non stick, more with cast iron skillets).
- Low-carb sweetener. You can use as much as you like. I used 1 tablespoon of granulated Erythritol per serving.
- Almond flour or coconut flour if you need a nut-free alternative. To substitute coconut flour for almond flour, only use about a third of a cup (40 g/ 1.4 oz) of coconut flour per every cup (100 g/ 3.5 oz) of almond flour. The batter will be thicker. Alternatively, use any ground nuts like pecans, hazelnuts or walnuts or ground sunflower seeds (same amount as almond flour).
- Leavening agents to give your pancakes volume. This includes gluten-free baking powder, or a combination of cream of tartar and baking soda. To get 2 teaspoons of gluten-free baking powder, simply use 1 teaspoon of cream of tartar and 1/2 teaspoon of baking soda.
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What Tools Do I Need to Make Pancake Cereal?
To make pancake cereal, you will need a few basic tools:
- mixing bowl and fork or balloon whisk to make the pancake batter
- squeeze bottle, piping bag or small measuring spoon
- non stick skillet or well seasoned cast iron skillet
- one or ideally two spatulas to flip the pancakes
I've tried making my pancake cereal with a piping bag, a squeeze bottle and just by using a small spoon.
From all the options I've tried, the squeeze bottle was the best tool with minimum cleanup and easy piping. If you use a piping bag, use a small piping tip. If you don't have a piping bag or a squeeze bottle, use a ziploc bag and cut off the corner to make a small hole.
Unless you are making the nut-free coconut version which is thicker, I wouldn't recommend using a spoon as the pancakes I made with a small measuring spoon were not even and the batter was too runny so you end up with drizzles all over the pan.
So let's get started!
Hands-on Overall
Serving size about 1 cup/ 50 g/ 1.8 oz
Nutritional values (per about 1 cup/ 50 g/ 1.8 oz)
Net carbs3.6 grams
Protein11.6 grams
Fat38.1 grams
Calories406 kcal
Calories from carbs 4%, protein 12%, fat 84%
Total carbs6.3 gramsFiber2.6 gramsSugars1.8 gramsSaturated fat19.4 gramsSodium371 mg(16% RDA)Magnesium74 mg(18% RDA)Potassium236 mg(12% EMR)
Ingredients (makes 4 servings)
Instructions
- Whisk the eggs with melted coconut oil.
- In another bowl, combine the dry ingredients: almond flour, sweetener, cinnamon and baking powder. Add them to the whisked eggs.
- Whisk all the ingredients together until smooth and creamy.
- Transfer the batter in a squeeze bottle or a piping bag with a small piping tip. (If you're using the coconut flour tips instead of almond flour for nut-free, the batter will be thicker and it's easier if you just use a small spoon.)
- Grease a large non stick skillet or a well seasoned cast iron skillet with about a teaspoon of coconut oil. Heat over a medium-high heat.
- Once preheated (you can test that by adding a small amount of the pancake batter into the pan), lower the heat to medium-low. (You need to lower the heat so the pancakes cook evenly without burning.)
- Use the squeeze bottle to pipe small amounts of the batter all over the skillet (each no more than 1 inch/ 2.5 cm but ideally less). It's best if you start in one section of the skillet so it's easy to flip the pancakes that cook first. Cook for about about 2 minutes.
- The pancakes are ready to flip when the edges are set and the pancakes turns lightly golden and bubbly on top. Cook for another 1 to 2 minutes. If they are too soft to flip, wait for another 30 to 60 seconds.
- Transfer to a plate and keep warm. Repeat for the remaining pancakes and grease the skillet with more oil as needed.
- Pancake cereal is best served warm. It will take some time to do the whole batch so keep the cooked pancakes in the oven preheated to the lowest temperature setting. You can serve the pancake cereal with nut or seed milk, yogurt or whipped cream.
- Feel free to add some butter and sugar-free maple flavoured syrup on top. You can also serve it with berries, chocolate chips or more cinnamon.
- To store, place in a jar, seal and keep in the fridge for up to 5 days. This pancake cereal can also be frozen for up to 3 months.
Ingredients
Instructions
- Whisk the eggs with melted coconut oil.
- In another bowl, combine the dry ingredients: almond flour, sweetener, cinnamon and baking powder. Add them to the whisked eggs.
- Whisk all the ingredients together until smooth and creamy.
- Transfer the batter in a squeeze bottle or a piping bag with a small piping tip. (If you're using the coconut flour tips instead of almond flour for nut-free, the batter will be thicker and it's easier if you just use a small spoon.)
- Grease a large non stick skillet or a well seasoned cast iron skillet with about a teaspoon of coconut oil. Heat over a medium-high heat.
- Once preheated (you can test that by adding a small amount of the pancake batter into the pan), lower the heat to medium-low. (You need to lower the heat so the pancakes cook evenly without burning.)
- Use the squeeze bottle to pipe small amounts of the batter all over the skillet (each no more than 1 inch/ 2.5 cm but ideally less). It's best if you start in one section of the skillet so it's easy to flip the pancakes that cook first. Cook for about about 2 minutes.
- The pancakes are ready to flip when the edges are set and the pancakes turns lightly golden and bubbly on top. Cook for another 1 to 2 minutes. If they are too soft to flip, wait for another 30 to 60 seconds.
- Transfer to a plate and keep warm. Repeat for the remaining pancakes and grease the skillet with more oil as needed.
- Pancake cereal is best served warm. It will take some time to do the whole batch so keep the cooked pancakes in the oven preheated to the lowest temperature setting. You can serve the pancake cereal with nut or seed milk, yogurt or whipped cream.
- Feel free to add some butter and sugar-free maple flavoured syrup on top. You can also serve it with berries, chocolate chips or more cinnamon.
- To store, place in a jar, seal and keep in the fridge for up to 5 days. This pancake cereal can also be frozen for up to 3 months.
Nutrition (per serving, about 1 cup/ 50 g/ 1.8 oz)
Calories406kcal
Net Carbs3.6g
Carbohydrates6.3g
Protein11.6g
Fat38.1g
Saturated Fat19.4g
Fiber2.6g
Sugar1.8g
Sodium371mg
Magnesium74mg
Potassium236mg
Detailed nutritional breakdown (per about 1 cup/ 50 g/ 1.8 oz)
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