Mini Pancake Breakfast
1 x piping bag or sandwich bag with the corner cut off
In a medium bowl, measure your flour, baking powder, and bicarbonate of soda. Mix until combined.
Add wet ingredients to dry ingredients and combine by hand. Do not overmix, lumps of flour are okay.
Pour pancake batter into a medium-size plastic sandwich bag or a piping bag (if using a sandwich bag, carefully snip a tiny piece off the bottom corner of the bag. The smaller you snip the better the pancake cereal will come out!)
Heat a non-stick frying pan or griddle on medium-high heat and pipe on the batter, using only a little at a time.
Cook for less than 30-seconds until small bubbles start to form. Flip, and after a few seconds transfer pancake cereal to a plate or dish for serving. Pour over the Rebel Kitchen Mylk and drizzle maple syrup.
Enjoy with a mug of Tick Tock Original Rooibos Tea.
- 400g flour
- 1 ½ tsp bicarbonate of soda
- 1 ½ tsp baking powder
- 650ml Rebel Kitchen Mylk (plus extra to serve)
- Maple syrup to serve