This Quick and Easy Mini Pancakes Cereal recipe is a tasty and unexpected way to enjoy your pancakes! It’s super easy to make with a blender and a squeeze bottle, and you can enjoy them as a cereal or a pancake dish with toppings. Kids and adults alike get the biggest smile when they see these mini flapjacks!
After I made a vegan version of the Baked Feta Pasta that went viral on TikTok I started wondering what other viral recipes I could make! The next one that caught my eye was Mini Pancake Cereal, which consists of making tons of teeny, tiny pancakes and then eating them like cereal. I was immediately intrigued! Could I make a vegan, gluten-free version that is also naturally sweetened? Turns out I totally could, and not only that, it’s absolutely delicious and so fun to eat! I love mini pancakes better than regular pancakes now! Another Tik Tok viral recipe convert.
This is a blender pancake recipe, so all of the ingredients get combined in your blender and pulsed until it’s completely smooth. Take your time with this step, because any lumps or pieces can get stuck in the squeeze bottle! I used a condiment squeeze bottle to get perfect, tiny pancakes. Each one is about half a teaspoon in size. You don’t even need to flip them individually–I just wait until the bottom is cooked and then used a spatula to do a sort of saute until most of the undersides are golden brown and crispy.
Gluten-Free Mini Pancakes
I used oats as a base for these gluten-free mini pancakes! Oats are full of soluble fiber, and they’re higher in protein and healthful fats than most other whole grains. That means you get all of the fuller-longer, high-energy feelings that carbohydrates offer in a really nutritious way. Place the oats in your blender first and blend them until you create a fine powder that looks just like flour. Easy as can be!
How to Eat Mini Pancakes
This is the best part of cooking: enjoying your creation! I loved the idea of eating the miniature pancakes like cereal. They have a slight crunch on the outside, but the inside is fluffy and flavorful! YUM. You could also serve them on a plate with…
- Homemade Coconut Whipped Cream
- Raspberry Chia Jam
- Vegan, soy-free butter and a drizzle of pure maple
- Melted coconut butter unsweetened shredded coconut flakes
- Fresh berries and banana slices
- Homemade Raw Creamy Almond Butter (or any nut or seed butter!)
- Mini vegan chocolate chips (we love the Hu chocolate gems)
Just like all of my recipes, these delicious miniature pancakes are gluten-free, vegan, soy-free, and free of refined sugars. It’s an unexpected treat that everyone can enjoy! If you make this fun dish, please tag me on Instagram or Tik Tok so I can see your fun creations.
More Fun Breakfasts
Vegan Creamy Pumpkin Oatmeal
Vegan & Gluten-Free Baked Chocolate Donuts
Blender Vegan Apple Muffins with Cinnamon Streusel Topping
Vegan Gluten-Free Pumpkin Bread
Gluten-Free & Vegan Healthy Pancakes
Apple Pie Smoothie
Instant Pot Acorn Squash Breakfast Bowls
For the mini pancakes
- 2 cups oats (gluten-free if desired)
- 2 tablespoons arrowroot starch
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 cup unsweetened, plain plant-milk of choice (such as oat or almond milk)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- avocado oil or other high heat oil spray (for greasing the griddle)
- Turn the two burners on medium heat and place a griddle overtop. Allow it to heat (without any oil or butter) while you make the pancake batter. If your griddle is not hot enough your pancakes will not turn out well.
- In a high speed blender add oats, arrowroot starch, baking powder, cinnamon and salt. Blender until a fine powder forms. Add the milk, maple syrup and vanilla and blend again until totally smooth. You do not want any lumps or they will get stuck in the squeeze bottle.
- Transfer the pancake mixture from the blender into a large squeeze bottle. If for any reason your batter turns out a little too thick, thin it out with a tablespoon or two of non-dairy milk.
- Once the griddle is hot, spray the griddle well with avocado oil and turn the heat to low. Use the squeeze bottle to create small dots. I like to start by touching the tip of the squeeze bottle directly to the griddle (for half a second) and then squeeze as I lift it up while staying in the center of the mini pancake. Each pancake is about 1/2 a teaspoon or 1 cm in diameter. The pancakes should not be touching.
- When the top of the pancakes start to bubble they are ready to be flipped (after about 1-2 minutes). Use a metal spatula and turn it over. Push the edge of the spatula against the griddle at a 45 degree angle starting close to you and pushing away toward the back of the griddle. The pancakes should easily lift up (if they do not they might need another 30-60 seconds or slightly more heat from your burners. As you push the mini pancakes away from you let them fall however they fall. Repeat until all mini pancakes have been lifted. Move the mini pancakes around gently with the spatula to allow the other side to cook for another minute or two. They don’t all need to be perfect. I like to move them all around and sort of “saute” them until most of the undersides look golden brown and crispy. It is okay if both sides don’t get cooked perfectly because the pancakes are so small that they cook through on either side.
- Transfer the cooked mini pancakes to a serving bowl uncovered. Serve while hot in a bowl or plate with your desired toppings.
If your griddle is smaller you will need to do this in 2-3 batches. If you do be sure to spray the griddle well between each batch.
If you do not have a squeeze bottle you could try using a piping bag, sterilized condiment bottle, sealable plastic bag (with one bottom corner snipped) or even a teaspoon. Note: I have not yet tested these methods out but they should work fine. If you do try one of these methods, please comment below to let others know how it works out for you.
- Category: Breakfast
- Method: Stovetop
Keywords: vegan mini pancakes