We’ll be honest, y’all. When we first heard that pancake cereal was a thing, we had lots of questions. Who wants to make a million tiny pancakes? What are we supposed to top it with? How would it hold up against milk? Turns out it’s not really so much true cereal, but rather a big bowl of spoonable pancakes. Nothin’ wrong with that, so we decided to put aside our questions and just go for it! There are no rules when it comes to pancake cereal. You can make the batter from scratch, or use your favorite mix (like we did) to save time. You can keep it simple and top it with butter and maple syrup, or jazz it up (again, like we did) with a sprinkling of nuts and a drizzle of pecan butter. The sky’s the limit. Have y’all tried pancake cereal yet?
- 1 cup paleo pancake mix
- 2 eggs
- 2 tbsp coconut oil, melted, plus more for greasing skillet
- 2 tbsp Purely Pecans Sea Salt Y’all pecan butter
- 1/4 cup almond milk
- Heat a griddle or large skillet over medium heat, then add a little coconut oil to grease the griddle.
- Whisk all ingredients together, then drop very small spoonfuls onto the griddle, flipping after about 30-60 seconds, then cooking another 20-30 seconds before removing to a bowl.
- Keep cooking in batches until all the batter is gone.
- Serve in a cereal bowl, topped with whatever you like. We went with maple syrup, pecans, a drizzle of cream, and of course, pecan butter!
Recipe by Katy Allen of @savoringtheflavoring