Mini-Cereal Pancakes

Everyone loves a good and big pancake, but what if you can transform them into cereals, store them and have them every day.

Here you will find a recipe to create mini cereal pancakes, which you can store for up to a week and use them every morning in your morning milk!

• 130gr of wholewheat flour (or 150 of plain flour)
• 160 mL of milk (or 130 mL of milk if you are using plain flour)
• 1tsp of Baking Powder
• 2 tbsp of sugar
• 1 egg
• 2 tbsp of butter
• 1/2 tsp of salt
• 1/2 tsp of vanilla extract

Melt the butter and set aside to let it cool down.

Start by mixing together the flour, the baking powder, the sugar and the salt. Beat the egg and add it to the mixture. Slowly add the milk and keep mixing. Once the milk is all mixed add the vanilla extract. Cover the mixture with cling film and put it in the fridge for 30 min.

Take the mixture out of the fridge and add it to a pipette. Use a non-stick pan and slowly add the mixture by creating small circles on the pan. Let it cook for 3-4 minute and turn them to cook them on the other side. Once ready set aside and let them cool down.

Take the now cool pancakes and place them on a baking tray. Cook them in the oven at 100C with the oven door open, for 30 min. This will allow the moisture to come out of the pancakes and become crunchier. Turn them from time to time (every 10 min ish). If they are still soft cook for another 15 min. Once cooled, you can store them for up to 1 week in a sealed container.

Enjoy them for breakfast! Add them to your milk, or coffee or cocoa! If you`d like a fancier meal you can add on top maple syrup.

If you prefer to have them fresh... Skip step 3 and enjoy the mini pancakes with a slice of butter and lots of maple syrup!