Golden mini pancakes made with delicious Cheerios® are perfect for those lazy Saturday morning family breakfasts-in-pyjamas.
- Preparation Time
- 20 min
- Cooking Time
- Cooling Time
- Skill Level
- Serving Size
- Ingredients (pancakes)
- 0.75 cups of Cheerios® cereals
- 1 cup of all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1.25 cups of milk
- 2 eggs, lightly beaten
- 2 tbsp agave syrup or honey
- Ingredients (serve-withs, if desired):
- Real maple syrup, additional cereal, fresh fruit
- Heat frying pan over medium heat or to 177°C.
- Grease frying pan with vegetable oil if necessary.
- Place 0.75 cup of cereal in a food processor.
- Cover and process until ground to a fine powder.
- In a medium sized bowl, stir cereal powder, flour, baking powder and salt until well blended.
- Add milk, eggs and agave syrup; stir with fork until blended (batter will still be slightly lumpy).
- For each pancake, pour 1 measuring tablespoon of batter onto a hot frying pan.
- Cook until the edges are dry.
- Turn them over and cook other side until golden.
- To serve, top with serve-withs.
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As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Not yet, but we will keep listening and responding to people’s needs.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.