Low-Carb Cereal Pancakes

Tired of Soggy Cereal? Introducing the Frankenfood You Never Knew You Needed: Cereal Pancakes!
Remember that childhood struggle? You pour your favorite sugary cereal, then that sadness washes over you as it gets soggy in the milk. Well, those days are over! This recipe is here to combine the best of both worlds: the fluffy joy of pancakes and the delightful crunch of cereal in a breakfast Frankenstein that will have your taste buds doing a happy dance (or maybe a confused jig).

So ditch the soggy spoon and grab a fork! These low-carb cereal pancakes are like a superhero cape for your boring breakfast routine. They'll fight off cravings, banish blandness, and leave you feeling like you conquered the kitchen (even if the only battle was with the urge to sneak in a few extra chocolate chips).

  • For the Pancakes:
    • 1 cup almond flour
    • 3 tablespoons powdered erythritol (or other keto-friendly sweetener)
    • 1 teaspoon baking powder
    • Pinch of salt
    • 2 large eggs
    • ⅓ cup unsweetened almond vanilla beverage (or other keto-approved milk)
    • 2 tablespoons melted coconut oil
  • For Toppings:
    • Unsweetened almond milk (or your favorite milk)
    • Keto-friendly syrup (such as sugar-free maple syrup)
    • Berries (such as blueberries, raspberries)
    • Chopped nuts (such as almonds, pecans)
    1. Prepare the batter: In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
    2. Add wet ingredients: In a separate bowl, whisk together the eggs, almond milk, and melted coconut oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
    3. Cook the pancakes: Preheat a griddle or non-stick pan over medium-low heat. Lightly grease the pan with coconut oil or cooking spray. Pour about 1/4 cup of batter per pancake onto the hot griddle.
    4. Cook and flip: Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes carefully when bubbles appear on the surface and the edges begin to set.
    5. Serve: Once cooked, transfer the pancakes to a bowl. Add your favorite low-carb toppings like unsweetened milk, sugar-free syrup, berries, and chopped nuts.


    • For perfectly round pancakes, you can use a measuring cup or a squeeze bottle to portion the batter.
    • If the batter seems too thick, add a tablespoon or two of additional milk.
    • You can experiment with different flavors by adding spices like cinnamon or vanilla extract to the batter.
    • This recipe yields about 6-8 small pancakes, perfect for a single serving of cereal.
Average: 4 (1 vote)