Gluten Free Chocolate Pancakes Cereal
Are you tired of the same old breakfast routine? Do you want to try something new that is both healthy and delicious? If so, these gluten-free chocolate mini pancakes cereal are the perfect solution for you. Not only are they easy to make, but they are also packed with nutrients that will keep you energized throughout the day. To start, you'll need a food processor or blender to grind 2 cups of gluten-free oats into flour. Once you have your oat flour, add baking powder and mix well in a bowl. Then, add eggs, cocoa powder, and rice milk to the mixture and stir until everything is well combined. Next, it's time to heat up your non-stick pan on low to medium heat. While the pan is heating up, transfer the pancake batter to a piping bag with a small tip or a freezer bag with one end cut off. This will make it easier to form mini pancakes on the non-stick pan. When the pan is hot, use the piping bag or freezer bag to form mini pancakes on the non-stick pan. It's important to act quickly to prevent the batter from spreading. Once the mini pancakes are formed, use a spatula or two spoons to flip them over one at a time. Cook until both sides are golden brown. Finally, serve your mini pancakes with extra milk and a drizzle of maple syrup, honey, or agave syrup. This breakfast is not only delicious but also healthy and gluten-free. These mini pancakes are perfect for busy mornings when you need a quick and healthy breakfast. They are also a great option for brunch with friends or family. So, why not give this recipe a try and see for yourself how easy it is to make a delicious and healthy breakfast?
2 cups gluten free oat flour
1 cup rice milk
1 tsp baking powder
1 tsp cocoa powder
Start by grinding gluten-free oats in a food processor or blender until you have 2 cups of flour.
Add baking powder to the oat flour and mix thoroughly in a bowl.
Next, add eggs, cocoa powder, and rice milk to the oat flour mixture.
Mix all of the ingredients together until a homogeneous mixture is obtained.
Transfer the batter to a piping bag with a small tip (if available) or a freezer bag with one end cut off.
Heat a non-stick pan over low to medium heat.
Using the piping bag or freezer bag, form mini pancakes onto the non-stick pan. Move quickly to prevent the mixture from spreading.
Use spatula or two spoons to flip the pancakes, one at a time.
Flip the pancakes one at a time using a spatula or two spoons.
Cook the mini pancakes until both sides are golden brown.
Serve the pancakes with extra milk and drizzle with maple syrup (honey or agave syrup).
- Be sure to use a non-stick pan because there is no added fat in the recipe.
- If you don't have a piping bag with a small tip, cut a very small hole in one end of the freezer bag.
- You can use chocolate rice milk from the store be sure to not add extra cocoa powder.