Recipes
Cheerios® cereal mini pancakes
Golden mini pancakes that are perfect for those lazy Saturday morning family breakfasts-in-pyjamas.
- Preparation Time
- 20 min
- Cooking Time
- 0
- Cooling Time
- 0
- Skill Level
- Medium
- Serving Size
- 8
Ingredients
- Ingredients (pancakes)
- 0.75 cup of CHEERIOS® multi grain/ honey cereal
- 1 cup All-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1.25 cups of milk
- 2 eggs, slightly beaten
- 2 tbsp agave syrup or honey
- Ingredients (accompaniments, if desired):
- Real maple syrup, additional cereal, fresh fruit
Instructions
- Heat griddle or skillet over medium heat or to 175°C.
- Grease griddle 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 griddle or skillet.
- Cook until the edges are dry.
- Turn them over and cook other side until golden.
- To serve, top with accompaniments.
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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 are committed to continuously improve the nutritional profile of our cereals. . Achieving consistency in 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 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.