Mini Pancake “Cereal” Breakfast Bowls

This oatmeal pancake recipe is really good and super easy! Throw everything in the blender for a minute, and you have your batter! Easy enough for busy mornings!

Ingredients

Pancakes:

• 1 cup gluten-free, old-fashioned rolled oats

• 1/2 cup unsweetened apple sauce

• 1 dropper of vanilla stevia

• 1 tsp baking powder

• 1/2 tsp ground cinnamon

• 2 tbsps unsweetened cacao powder

• 2 tbsps protein powder

• 2 large eggs

• 1/4 cup unsweetened, dairy-free milk of choice

Topping ideas:

• fresh raspberries

• smooth almond butter

• cashew milk yogurt

• almond milk

Instructions:

1. Add all of your ingredients for the pancakes into a high-speed blender, and pulse until it is just smooth and thoroughly mixed. Do not over-process.

2. Transfer this pancake batter into a squeeze bottle. Alternatively, you may use a ziplock bag and cut a tiny hole in one of the corners.

3. Heat a large skillet over medium-high heat, and spray with coconut oil cooking spray.

4. Squeeze coin-sized pancakes, and cook just until the top is dry and forms bubbles, about 1 minute. Flip the pancakes, and cook for a minute more. Repeat until all of your pancake batter is used up.

5. Divide the pancake "cereal" into serving bowls, and serve with fresh berries and a drizzle of almond butter, if desired.

6. Enjoy!