Golden mini pancakes that 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 cup Multigrain Cheerios cereal
- 1 cup cup of all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 295 ml milk
- 2 eggs, slightly beaten
- 2 tbsp agave syrup or honey
- Ingredients (serve-withs, if desired):
- Real maple syrup, additional cereal, fresh fruit
- Heat griddle or skillet over medium heat or to 175° C.
- Grease griddle with vegetable oil if necessary.
- In food processor, place 3/4 cup CHEERIOS cereal.
- Cover and process until ground to a fine powder.
- In medium bowl, stir cereal powder, flour, baking powder and salt until well blended.
- Add milk, eggs and agave; stir with fork until blended (batter will still be slightly lumpy).
- For each pancake, pour 1 measuring tablespoon batter onto hot griddle.
- Cook until edges are dry.
- Turn; cook other side until golden.
- To serve, top with Serve-Withs.
- WRITE US
- IN PERSON
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
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
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
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.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.